Artichokes, traditional recipes

The credit for the widespread use of artichokes is entirely Tuscan. Although the most famous recipes for artichokes are Jewish style, the well-known Roman style artichokes, and the more general stuffed artichokes, modern-day consumption owes a lot to aristocratic gourmet Caterina de’ Medici, the Florentine bride of Henry II of France.

They were very familiar in Greek and Roman times, who even used the flowers to curdle milk. The selection of wild artichokes saw a turning point in the Middle Ages, when growers returned to the ways of the Etruscans, creating the “modern artichoke“, today an ingredient in many classic recipes.

Italy accounts for 30% of the global market, thus retaining the title of leading producer, and boasting special varieties such as: Brindisino, Paestum, Spinoso Sardo, Verde of Palermo, Romanesco and Violetto of Tuscany. The regions that are the biggest producers are Sicily, Sardinia and Puglia.

Its low calorie content (about 20 kcal per 100g) is just one of the benefits of this vegetable, incredibly important in the pharmaceutical sector, and rich in sodium, potassium, phosphorus, calcium, and flavonoids. A great reason to taste the various recipes for artichokes, simply stuffed, or why not try Roman style.

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Artichokes alla romana

Artichokes alla romana, authentic traditional recipe Artichokes alla romana, as can be guessed from the name, is a typical side-dish of Rome and the Lazio countryside, where the vegetable has been eaten since Ancient Roman times. Of all the artichoke recipes, whether stuffed or not, two...

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