Italian artichokes, traditions and properties

History and mythology of the artichoke

The origins of artichokes are probably located between North Africa and the eastern Mediterranean area, where ancient populations used wild forms of the genus Cynara. the botanical name of the artichoke is attributed to a mythological legend of ancient Greece according to which Zeus, enraged by a betrayed love, transformed the nymph Cynara into a spiny but tender-hearted plant.

With the expansion of Greco-Roman civilization, the consumption and cultivation of artichokes spread along the Mediterranean coasts. Latin authors such as Pliny the Elder and Columella already describe the cultivation of plants similar to the modern artichoke, appreciated for the intense flavor and for the purifying properties.

In the Renaissance, thanks to agricultural innovations and varietal exchange between the western and eastern Mediterranean, the artichoke takes its most modern forms and becomes definitively rooted in the Italian gastronomic culture, finding its territories of excellence in regions such as Lazio, Sardinia, Sicily, and Apulia.

Botanical characterization and seasonality

The artichoke (Cynara cardunculus var. scolymus), belonging to the Asteraceae family, is a perennial herbaceous plant cultivated as an annual or perennial depending on agronomic techniques. The edible part è the flower head immature, composed of fleshy bracts enclosing the characteristic heart, and the receptacle.

The varieties of Italian artichokes are generally classified into two main groups:

• violetto or early, typical of Sicily, Apulia, and Tuscany, with elongated flower heads and early harvest;

• romanesco or late-autumn, like the famous Cimarolo or Mammola, characterized by a globose flower head without thorns.

The seasonality varies between October and May, with marked differences depending on the varieties and cultivation latitudes. The period of greatest availability coincides with winter and spring, when the artichoke reaches the best quality standards.

Terroir, agronomic practices and sustainability

Italy hosts some of the most renowned territories suited for artichoke cultivation thanks to pedoclimatic conditions favorable, such as fertile soils, good sunlight, and moderate humidity. Among the best known areas are:

• Lazio (including the coastal areas of Ladispoli and Cerveteri), home of the Carciofo Romanesco del Lazio IGP;

• Sardinia, particularly the province of Sassari, with the Carciofo Spinoso di Sardegna DOP;

• Sicily, where several selections of the Violetto di Sicilia are cultivated;

• Apulia, the leading national production district, with productions concentrated in Capitanata, Brindisi area, and the Taranto area;

• Campania, which is responsible for the fine Carciofo di Paestum IGP.

The agronomic practices They vary between cultivation from carducci and seed cultivation, the former being more widespread in traditional high-quality productions. Irrigation is managed according to seasonality, increasing in the spring months for late varieties. Harvesting is done manually, selecting the flower heads at the correct degree of ripeness.

On the front of sustainability, several regional supply chains have started investments in:

• reduction of irrigation inputs thanks to micro-irrigation systems;

• integrated pest management;

• recovery of waste biomass (outer bracts) for phytochemical or compostable supply chains;

• increasing incidence of organic cultivation, favored both by the rusticity of the plant and by the demands of the European market.

DOP and IGP: certified excellences of the territory

Italy boasts a unique heritage of  protected denominations dedicated to the artichoke, representing the synthesis of varietal biodiversity, traditional agricultural knowledge and territorial specificities. These acknowledgments certify the origin, production practices and quality standards, contributing to the protection of Italian agrarian biodiversity and the economic safeguarding of rural areas.

Spiny Artichoke of Sardinia PDO

Recognized as PDO in February 2011, the  Spiny Artichoke of Sardinia represents the local ecotype ‘Spinoso Sardo’ (Cynara cardunculus L., subsp.  scolymus), cultivated in numerous municipalities of all the provinces of Sardinia. The strong bond with the island territory is evident in the  particularly suitable pedoclimatic conditions, concentrated in the coastal areas with favorable microclimates, in the valley bottoms and the central plains of the island.

The flower head has  an elongated conical shape and is moderately compact, green in color with broad violet-brown shades. The bracts end with  yellow-colored spines, while the stem has a slightly fibrous and tender structure. The sensory profile is  intense and floral, with a fleshy, tender and crunchy texture. The taste is characterized by a balanced mix of bitterness and sweetness, being mildly astringent thanks to the high carbohydrate content which counteracts the presence of tannins.

Cultivation takes place in open fields on medium-textured, well-drained soils. Transplanting can be done at different times: between June and August for early productions, or in August-September for late productions. The  manual harvesting lasts from September to May, with cutting of the stem below the flower heads before the bracts open.

The historical origin of the product dates back to the Phoenician period, spanning centuries to become one of the key economies of island and national agriculture. The denomination protects a cultural heritage in which the Spiny Artichoke of Sardinia has become synonymous with Sardinian gastronomic identity.

Romanesco Artichoke of Lazio PGI

The  Romanesco Artichoke of Lazio PGI, recognized in November 2002, was the  first Italian agricultural product to obtain the PGI label at the European level. Derived from the cultivars  Castellammare (early) and  Campagnano (late) and related clones, is cultivated in suitable territories of some municipalities in the provinces of Viterbo (Montalto di Castro, Canino, Tarquinia), Rome (Allumiere, Tolfa, Civitavecchia, Santa Marinella, Campagnano, Cerveteri, Ladispoli, Fiumicino, Rome, Lariano), and Latina (Sezze, Priverno, Sermoneta, Pontinia).

It stands out for  larger dimensions compared to other varieties, with violet heads of spherical and compact shape, spineless and with slight internal fuzz. The ‘cimarolo’ or central heart is particularly valued for its buttery tenderness and sweet, pleasant flavor. The clay soils and temperate climate of the Lazio areas impart peculiar organoleptic characteristics to the product.

The presence of the artichoke in the Lazio countryside is evidenced by wall paintings in the Etruscan necropolis of Tarquinia. The first certain news of cultivation dates back to the 15th century. After the Second World War, the artichoke began to spread rapidly, becoming a cornerstone of Roman and Lazio gastronomy.

Paestum Artichoke PGI

Recognized PGI in 2005, the  Artichoke of Paestum (also known as Round of Paestum) belongs to the genetic group of Romanesco-type artichokes but differs for unique characteristics linked to the cultivation environment of the  Sele Plain, in the province of Salerno.

The head presents  a rounded appearance, high compactness and  absence of spines in the bracts. Early ripening is a distinctive element: the cool and rainy climate of the Sele Plain allows market presence from February to May, ahead of other Romanesco-type artichokes.

Other protected denominations

Completing the picture of certified excellences:

• Artichoke of Monteluco di Roio PGI (Abruzzo), typical of the L'Aquila plateau;

• Brindisi Artichoke PDO (Apulia), representative of the first national production district.

These denominations constitute a tool for territorial enhancement, protection of agricultural biodiversity and consumer guarantee, as well as representing an economic safeguard opportunity for Italian rural areas.

Nutritional properties

According to CREA – Food and Nutrition data, the artichoke has a particularly interesting nutritional profile. It is a low-calorie food (about 33 kcal/100 g), with a significant content of dietary fibers (5.5 g/100 g), especially inulin, lower contents of proteins (2.7 g/100 g) and carbohydrates (2.5 g/100 g), as well as appreciable levels of minerals (potassium, phosphorus, calcium, magnesium) e vitamins (B group, vitamin C).

The artichoke is also rich in phenolic compounds, including chlorogenic acid, cynarin and flavonoids, responsible for many of its functional properties (CREA, 2020).

Health properties

The health properties of artichokes – although not yet subject to authorization procedures for health claims, pursuant to Regulation (EC) No 1924/06, are suggested in several clinical and preclinical studies as well as in centuries-old herbal tradition.

Recent research indicates a marked antioxidant power, attributed to the richness of polyphenols that play a protective role against oxidative stress (Lourenço et al., 2019). Extracts of Cynara scolymus have demonstrated hepatoprotective effects, linked to cynarin and caffeic acid-derived compounds, as evidenced by both scientific reviews (Porro et al., 2024) and historic experimental studies (Speroni et al., 2003).

Numerous publications also report hypolipidemic effects, with reduction of LDL and total cholesterol, confirmed by an international meta-analysis (Sahebkar et al., 2018). The high inulin content also gives the artichoke aprebiotic action, useful for the proper functioning of the intestinal microbiota. Other studies report a possible antimicrobial activity, associated with specific phenolic compounds and flavonoids present in the flower heads (Laghezza Masci et al., 2024).

Overall, the functional profile of the artichoke is consistent with the growing attention towards foods rich in plant bioactives and compatible with nutritional prevention strategies.

Uses

The artichoke is among the most versatile vegetables of the Italian cuisine. Fresh flower heads are consumed raw, cooked, fried, roasted, stewed or as a characteristic ingredient of pasta, risottos and main coursesAmong traditional preparations stand out Roman-style artichoke, Jewish-style artichoke, Sicilian-style artichoke and stuffed artichoke in different regional variants.

The use of artichokes is also widespread in the Italian food industry for preserves, frozen foods and ready-to-eat artichoke hearts. The outer leaves, rich in active ingredients, are used in the production of supplements and bitter beverages.

How to choose

To obtain a quality product, it is advisable to choose artichokes with a compact bud, turgid leaves, bright color and fresh cutting. Thornless varieties, such as Romanesco, are ideal for stuffed recipes or fresh consumption. Thorny varieties, such as Sardinian DOP, offer a more decisive and aromatic taste.

I professional buyers should favor supply chains that guarantee traceability, manual harvesting, absence of physiological defects and organic certifications, which are particularly requested by the international market. It is also recommended to evaluate suppliers with consistent quality standards and export experience.

Importers can refer to the team of GIFT - Great Italian Food Trade to obtain specialized support in finding reliable suppliers, in document verification and in selecting the best regional artichoke productions, with particular attention to organic and certified products.

Conclusions

Italian artichokes represent an agricultural, cultural and gastronomic heritage of extraordinary importance. The millenary history, the varietal richness, the devoted territories and a nutritional profile of great value assign them a key role in Italian cuisine and in the Mediterranean diet. Various levels of scientific evidence confirm their contribution to well-being, while the growing demand for sustainable plant-based foods further strengthens the role of artichokes in the food promotion strategies of Made in Italy. For both consumers and supply chain operators, choosing organic, certified and traceable productions means enhancing quality, the environment and health.

Photo by Martin Adams on Unsplash

Dario Dongo

References

• Colombo, R., Moretto, G., Pellicorio, V., & Papetti, A. (2024). Globe artichoke (Cynara scolymus L.) by-products in food applications: Functional and biological properties. Foods, 13(10), 1427. https://doi.org/10.3390/foods13101427

• Council for Agricultural Research and Economics (CREA). (2020). Food composition tables. Raw artichoke. https://www.alimentinutrizione.it/tabelle-nutrizionali/005120

• D’Antuono, I., Garbetta, A., Linsalata, V., Minervini, F., & Cardinali, A. (2015). Polyphenols from artichoke heads (Cynara cardunculus (L.) subsp. scolymus Hayek): In vitro bio-accessibility, intestinal uptake and bioavailability. Food & Function, 6(4), 1268–1277. https://doi.org/10.1039/C5FO00137D

• Laghezza Masci, V., Alicandri, E., Antonelli, C., Paolacci, A. R., Marabottini, R., Tomassi, W., Scarascia Mugnozza, G., Tiezzi, A., Garzoli, S., Vinciguerra, V., Vettraino, A. M., Ovidi, E., & Ciaffi, M. (2024).  Cynara cardunculus L. var.  scolymus L. Landrace “Carciofo Ortano” as a Source of Bioactive Compounds.  Plants, 13(6), 761. https://doi.org/10.3390/plants13060761

• Lourenço, S. C., Moldão-Martins, M., & Alves, V. D. (2019). Antioxidants of natural plant origins: From sources to food industry applications. Molecules, 24(22), 4132. https://doi.org/10.3390/molecules24224132

• Pandino, G., Lombardo, S., Williamson, G. and Mauromicale, G. (2013). Flavonoids content of Cynara cardunculus L. wild and cultivated germplasm accessions. Acta Hortic. 983, 81-86. https://doi.org/10.17660/ActaHortic.2013.983.9

• Porro, C., Benameur, T., Cianciulli, A., Vacca, M., Chiarini, M., De Angelis, M., & Panaro, M. A. (2024). Functional and therapeutic potential of Cynara scolymus in health benefits. Nutrients, 16(6), 872. https://doi.org/10.3390/nu16060872

• Sahebkar, A., Pirro, M., & Banach, M. (2018). Effects of artichoke leaf extract on lipid profile: A systematic review and meta-analysis. Critical Reviews in Food Science and Nutrition, 58(12), 2005–2016. https://doi.org/10.1080/10408398.2017.1332572

• Speroni, E., Cervellati, R., Govoni, P., Guizzardi, S., Renzulli, C., & Guerra, M. C. (2003). Efficacy of different Cynara scolymus preparations on liver complaints. Journal of Ethnopharmacology, 86(2–3), 203–211. https://doi.org/10.1016/S0378-8741(03)00076-X