Lots of ingredients shape Italy’s rich gastronomic legacy. Pasta, of course. The tomato. Herbs like basil and rosemary. Fresh cheese and parmigiano.
And then there’s the artichoke, or, as we call it in Italian, carciofo. Available only between March to May and November through December, the prickly vegetable holds a place of pride on the Italian table as a symbol of tradition, versatility, and the celebration of nature’s bounty.
But the artichoke also aligns with our culinary ethos of “waste not, want not“. Every part, from the tender heart to the fibrous leaves, finds its place in the kitchen.
From the lush fields of Lazio to the sun-kissed coasts of Sardinia, come on a little journey with us to discover just how deeply woven into the fabric of Italian cuisine this delicious thistle is – then consider planning your next trip to Italy around its spring harvest season.
A love affair rooted in history
Italy and the Mediterranean at large have long had a bit of a love affair with the artichoke. In ancient times, the plant was sought after for its young leaves rather than the immature flower heads, but the Romans loved it, as did the Arabs. In 77 A.D., Pliny the Elder, a Roman scholar and naturalist, mentioned two types of edible thistles known to first-century Romans: one which “throws out numerous stalks immediately as it leaves the ground” (possibly a cardoon); and a“thicker, and having but a single stem” variety, likely the artichoke; and observed that the latter was one of the most esteemed and valued garden herbs in ancient Rome.
Carciofi fell out of favour after the fall of Rome, and it wasn’t until the 1400s that they reappeared in Italian kitchens, this time in their edible flower form. A century later, Catherine de Medici brought artichokes to France when she arrived from Florence at the age of fourteen to marry the future Henry II, and, from there, carciofi spread to Holland and England.
But it’s back in the boot country that the prized ingredient flourished. Its resilience to Italy’s varied climates and soils ensured its presence in regional dishes across the Bel Paese, making the artichoke a cornerstone vegetable in the Italian culinary canon. Today, more carciofi are cultivated in Italy (367,000 tons) than anywhere else in the world, and more artichokes are eaten in Rome than any other city. But more on that below…
One carciofo, a myriad interpretations
Each Italian region has embraced the artichoke, imbuing it with its distinct culinary philosophy.
It’s in Lazio, though, that the carciofo truly shines. Here, artichokes are more than just an ingredient – they are a culinary identity. Nowhere is that more evident than in the iconic Roman dish Carciofi alla Romana, a classic of pan-braised artichokes made with olive oil, garlic, and fresh herbs like mint and parsley that’s ubiquitously found on most Roman restaurant menus (and households) when in season between Christmas and Easter.
Another must-try is Carciofi alla Giudia, a testament to the Jewish-Roman culinary tradition that features a crisp, golden and oh-so irresistible deep-fried artichokes resembling a flower in full bloom – best savoured in the winding streets of Rome’s Jewish Ghetto.
Sicily, too, loves artichokes, best if grilled, drizzled with olive oil and sprinkled with breadcrumbs, garlic, and pecorino. The sun-dappled island also boasts artichoke-stuffed dishes, where the vegetable is filled with aromatic herbs, capers, and sometimes anchovies, blending earthy and briny flavours.
On the rugged island of Sardinia, simplicity reigns. Here, raw artichoke slices are dressed with extra virgin olive oil, lemon, and salt, creating a refreshing salad that pairs exquisitely with the island’s pecorino cheese and a glass of crisp Vermentino wine.
In northern Italy, artichokes find their way into creamy risottos and comforting pasta dishes, where their earthy sweetness is complemented by Parmigiano-Reggiano and a touch of white wine. Head to Liguria, and you’ll find them instead in the form of vegetable pies, encased in delicate layers of pastry.
The best ways to enjoy artichokes in Italy
To truly experience the magic of Italian artichokes, head to a sagra dedicated to them – try the one near La Posta Vecchia in April, in Ladispoli! – or a bustling farmers’ market.
Watch Italians select their artichokes with care, debating the merits of mamme (globe artichokes) versus violette (slender and pointed). Then, savour the results in a trattoria where the recipes have been passed down for generations.
Looking for the perfect wine pairing? The vegetal bitterness of artichokes can be challenging to match, but white wines like Verdicchio or Falanghina, with their crisp acidity, complement them beautifully.
Want to try artichokes in liquid form? Then order a glass of Cynar as an aperitif or after-dinner drink. One of the many Italian bitter alcoholic drinks (of the amaro variety), it is made predominantly with artichokes and, classed as a digestive, it is said to have stomach-soothing qualities and cleansing and restorative properties for the liver – a win-win in our books.
Exploring Italy through its artichokes is an invitation to connect with the soul of the country, and discover a story of tradition, flavour, and a deep love for the land. Whether you’re strolling through the streets of Rome with fried artichokes in hand or indulging in a creamy artichoke risotto in Venice, get to know – and love – this humble vegetable like the Italians do.
