Spineless Catania Artichokes
Estimated Inventory, lb : 0
Description/Taste
Spineless Catania artichokes vary in size and shape, depending on the specific variety. The artichokes are typically ovoid, cylindrical, or elongated and generally average 10 to 12 centimeters in length and 7 to 10 centimeters in diameter. Spineless Catania artichokes are comprised of tight, overlapping layers of fleshy leaves, also called bracts, that form around a central base. The bracts have a broad, thick, and tapered shape, gently hugging the curved nature of the head. The bracts are also smooth, pliable, and have a triangular appearance, displaying muted olive green hues tinted with dark purple streaks. Some varieties of Spineless Catania artichokes will be darker and more pigmented, while others will only be slightly flushed, depending on the cultivation, type, and growing environment. As the outer bracts are removed, the interior bracts become lighter in color, transitioning to pale green and yellow hues. The center of the head also contains a tender heart, the most prized portion of the artichoke for culinary use. In addition to the heart, some varieties have an inedible choke that needs to be removed before consumption. Spineless Catania artichokes are edible raw when young and tender, but the heads are primarily cooked to develop a soft, tender, and chewy texture. Once cooked, the heads are known for having a mild, sweet, grassy, and green flavor with a subtly bitter aftertaste.
Seasons/Availability
Spineless Catania artichokes are available from early winter through spring.
Current Facts
Spineless Catania artichokes, botanically classified as Cynara cardunculus var. scolymus, is a broad category of artichoke varieties grown in the region of Catania, belonging to the Asteraceae family. Catania is a province in Eastern Sicily known for its rich volcanic soil at the base of Mount Etna, an active stratovolcano. The region has a unique terroir of warm temperatures, ocean breezes, plains, hillside agricultural fields, and copious amounts of sunlight, all contributing to the flavor of the artichokes grown in the area. Spineless artichoke varieties are primarily cultivated in Eastern Sicily, while thorny artichokes are found mainly in Western Sicily. The name Spineless Catania is a regional descriptor given to several spinless artichokes grown in the province of Catania. Artichokes are traditionally labeled by their growing region rather than varietal name in Sicilian markets and are a seasonal delicacy. Popular varieties of Spineless artichokes produced in Catania include Carciofi domestici, or Globe-shaped artichokes, Mammole artichokes, Carciofi Catanese, and Catanese Violet. Production-wise, Spineless Catania artichokes are tolerant to temperature fluctuations, generate high yields, and are relatively large in size, a desired trait. Spineless Catania artichokes are valued for their slightly sweet and bitter flavor. When in season, the artichokes are traditionally cooked and served in a wide array of Italian dishes, from simple appetizers and side dishes to main courses.
Nutritional Value
Spineless Catania artichokes have not been extensively studied for their nutritional properties, and each variety grown in Catania may vary in vitamins and minerals. Artichokes, in general, may be a source of iron to develop the protein hemoglobin for oxygen transport through the bloodstream, fiber to regulate the digestive tract, magnesium to control optimal nerve functioning, and potassium to balance fluid levels within the body. Artichokes also provide phosphorus to repair tissues, vitamin C to strengthen the immune system, calcium to build strong bones and teeth, and other nutrients, including copper, folate, vitamin K, zinc, phosphorus, and manganese. Beyond vitamins and minerals, artichokes contain cynarin, a natural acid that acts as a diuretic and helps to detoxify the liver. In Sicily, artichokes are commonly consumed to cleanse the body and stimulate digestion.
Applications
Spineless Catania artichokes have a subtly sweet, earthy, grassy, and bitter taste suited for cooked preparations. The larger varieties are typically boiled or steamed and served as a simple side dish. Spineless Catania artichokes are also popularly stuffed with herbs, lemon juice, cheeses, and breadcrumbs and cooked or grilled for a smoky flavor. Artichoke hearts have a dense, meaty, and tender consistency, often served in salads and vegetable dishes, or they are tossed into pasta and incorporated into caponata, a signature dish served chilled in Sicily. Artichoke hearts are also sliced and mixed into dips and creamy spreads, preserved in oil for extended use, or battered and fried. Spineless Catania artichokes are versatile and can be utilized in any recipe calling for artichokes. The artichokes can be braised, stewed, sauteed, boiled, baked, or fried, and once cooked, they can be added to savory pancakes and soups, or the inner, tender leaves are smashed and fried until crisp. They can also be processed into a bitter alcoholic drink consumed as an aperitif. Spineless Catania artichokes pair well with seasonal spring items such as peas, asparagus, fava beans, spring onions, and green beans, tomatoes, celery, nuts including almonds, pistachios, and pine, currants, and cheeses such as pecorino, parmesan, and romano. Whole, unopened Spineless artichokes should be immediately consumed for the best quality and flavor and will keep up to one week when stored in a plastic bag in the refrigerator.
Ethnic/Cultural Info
In Catania, artichokes are famously grilled over open coals in fresh markets as a traditional street food. Roasted artichokes are known as Cacocciuli Arrustuti or Carciofi Arrostiti among Sicilian vendors and are cooked alongside large piles of freshly harvested artichokes. Consumers can select fresh artichokes and market vendors trim the stems, remove any remaining leaves, and place the artichokes over the hot coals. Roasted artichokes are a sensory experience, and many liken the process to a theatrical show. Showcasing the raw artichokes beside the cooked versions evokes a feeling of quality, freshness, and flavor, and before cooking, they are seasoned with parsley, black pepper, olive oil, salt, and garlic. One of the most famous markets in Catania that features vendors roasting artichokes is the A' Piscaria Mercato del Pesce, or Catania Fish Market. This market dates back to at least the 17th century and has expanded beyond seafood to include fresh produce, cheeses, meats, and other culinary goods. A' Piscaria Mercato del Pesce is renowned for its overwhelming sites, smells, and sounds, and roasted Catania artichokes are a favored seasonal street food in the winter through spring.
Geography/History
Spineless Catania artichokes are descendants of artichoke varieties developed from wild species native to the Mediterranean. Wild species have been naturally growing since ancient times, and Sicily is considered one of the centers of origin for some species. In Sicily, artichokes were present during the reign of the Ancient Greeks, who inhabited the island from the 8th century BCE to the 3rd century BCE, and they were spread during the time of the Etruscans to the regions now known as the modern-day Italian Peninsula. Over time, artichokes were continually grown and bred on the island and were consumed as a culinary ingredient among the Normans from 1130 to 1194 CE. They also became a widespread commercial crop throughout Italy in the 15th and 16th centuries. Spineless Catania artichokes arose in cultivation around the 19th century and became a general category to describe any thornless variety grown in Catania. The Catania province is located in Eastern Sicily and is known for its climate and rich soil. Within Catania, artichokes are typically grown in Ramacca, Caltagirone, and the Piana de Catania. Today, Spineless Catania artichokes are grown throughout the province of Catania and are found directly through growers or sold in local markets, specialty retailers, and through select distributors across Sicily. The Spineless Catania artichoke featured in the photograph above was sourced through Ballaro Market in Palermo, Sicily.
