artichokes

Artichokes, traditional recipes

The credit for the spread of artichokes is all Tuscan. Although the famous recipes are “Roman-style artichokes“, “Jewish-style” and “stuffed artichokes” (less parochial), the current consumption largely depends on a noble fork, named Caterina de’ Medici, the Florentine wife of Henry II of France.

Greeks and Romans knew them well and used their flowers to curdle milk. The selection of wild artichokes saw a breakthrough in the Middle Ages, when cultivators resumed the work done by the Etruscans, completing the creation of the “modern artichoke“, an ingredient today in many authentic recipes.

Italy produces as much as 30% worldwide, thus holding the record as a growing country, also boasting some prized varieties, such as Brindisino, Paestum, Spinoso Sardo, Verde di Palermo, Romanesco and Violetto di Toscana. The regions most dedicated to this crop are Sicily, Sardinia and Apulia.

The few calories contained (about 20 kcal per 100 g) are just one of the properties of these vegetables, very important in the pharmacological sector, rich in sodium, potassium, phosphorus, calcium and flavonoids. A great reason to enjoy artichokes and related recipes, “Roman-style” or simply stuffed.