• Artichoke

Energitismo Insight

The artichoke was introduced into Italy by the Etruscans and is represented in some tombs. Ladispoli and Cerveteri are growing areas of the Roman artichoke classified as Lazio IGP. It is also called "violet" and it is big, with a ‘cap’ nearly round, it has little waste and is best suited to be cooked with stuffing. Traditional recipes are: "Roman" and "Jewish-style", fried in oil with the stem upwards and crispy.

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