Carciofi Violetti Artichokes
Estimated Inventory, lb : 0
Description/Taste
Carciofi Violetti vary in size and shape, depending on the specific variety. The artichokes can appear round, cylindrical, or elongated and are comprised of 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 smooth, pliable, and fleshy, displaying muted green hues tinted with dark purple streaks. Some varieties of Carciofi Violetti 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. Carciofi Violetti 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
Carciofi Violetti are available in the early winter through mid-spring, with a peak season in February through April.
Current Facts
Carciofi Violetti, botanically classified as Cynara cardunculus var. scolymus, is a broad category of purple-hued artichoke varieties belonging to the Asteraceae family. Violet artichokes are also referred to as Purple artichokes and are one of the three main families of domesticated artichokes cultivated in Italy. Carciofi Violetti translates from Italian to mean “Violet artichokes,” and this name is a general descriptor for several regional varieties grown throughout the country. Violet artichokes are cultivated in the Italian regions of Puglia, Venice, Lazio, Campania, Tuscany, Liguria, Emilia-Romagna, and Foggia but are famously produced in Sicily. Sicilian Violet artichokes are some of the first varieties to arrive in Italian markets in the early winter, and the purple-tinted heads are commonly called Violetto di Sicilia in local markets. One of the distinct traits of Sicilian artichokes is their names. Most artichokes grown in Sicily are named after the region they were grown in versus a unique varietal name. Violet artichokes are cultivated throughout the island and are found in Catania, Caltanissetta, Syracuse, Palermo, and Ramacca. Carciofi Violetti are prized as a culinary delicacy and are favored 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
Carciofi Violetti, or Violet artichokes, have not been extensively studied for their nutritional properties. Like other artichokes, Violet artichokes may be a source of fiber to regulate the digestive tract, potassium to balance fluid levels within the body, phosphorus to repair tissues, and vitamin C to strengthen the immune system. Violet artichokes may also provide folate to develop genetic material such as DNA and RNA, vitamin K to assist the body in faster wound healing, magnesium to control optimal nerve functioning, calcium to build strong bones and teeth, and other nutrients, including copper, iron, manganese, and zinc. One of the more notable aspects of Violet artichokes is their pigmented coloring, created by the presence of anthocyanins in the skin. Anthocyanins contain antioxidant-like properties to protect the cells in the body against the damage caused by oxidative stress and free radicals.
Applications
Carciofi Violetti has a mild, sweet, and slightly bitter taste suited for fresh and cooked preparations. Young, tender leaves can be extracted from the center of the head and eaten raw, typically drizzled in olive oil and spices. More commonly, Violet artichokes are cooked to develop a softer, tender texture. Violet artichokes are simply grilled and seasoned with olive oil, herbs, salt, or chili oil. In Sicily, Violet artichokes were traditionally cooked over charcoal in fields as a workday snack. They can also be fried and served with cheeses and herbs, stuffed with breadcrumbs, or added to various side dishes with other vegetables. Try incorporating artichokes into pasta or risotto or use them as a pizza topping. Artichokes can also be served with meatballs, cooked into omelets, pureed into a cream for savory or sweet dishes, pickled, or preserved in oil. Beyond culinary dishes, artichoke leaves are sometimes steeped with fresh lemon peel, fennel seeds, and ginger as a soothing, cleansing tea. Carciofi Violetti pair well with meats such as lamb, beef, and ham, seafood including shrimp, sardines, anchovies, and prawns, garlic, shallots, herbs such as thyme, parsley, mint, and basil, and cheeses including ricotta, pecorino, and parmesan.
Ethnic/Cultural Info
Artichokes are viewed as a symbol of hope and prosperity in Italy. Poet Pablo Neruda describes the vegetable in his poem “Ode to an Artichoke” as having a delicate heart, being dressed for battle and protected by scales. As seen in this poem, artichokes often allude to aspects of human nature, and the soft, central heart is viewed as the hope that can break through tough exteriors. One of Sicily's most well-known Violet artichoke varieties is called the Ramacca artichoke. This variety is grown on the Catania Plain in Eastern Sicily, known for its rich volcanic soil that contributes to the artichoke’s coloring and taste. Ramacca artichokes develop rich purple hues with a sweet flavor and a slightly bitter aftertaste. Each year in April, the purple-hued artichokes are celebrated in an annual festival to honor the region's traditional agricultural crop. The artichoke festival promotes the variety to increase awareness, educate the public, and promote the importance of its cultivation as an income source for local communities. The festival also features live entertainment, various performances, and artichoke-centered culinary events.
Geography/History
Carciofo Violetti are descendants of artichoke varieties developed from wild species native to the Mediterranean. Wild species have been naturally growing throughout the Mediterranean 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 species throughout Italy in the 15th and 16th centuries. Violet artichokes arose in cultivation around the 19th century and became a general category to describe any variety grown with purple-flushed bracts. Today, Carciofi Violetti are grown throughout Italy, and many varieties are known from specific regions. Carciofi Violetti are found directly through growers or sold in local markets, specialty retailers, and through select distributors. The Carciofi Violetti featured in the photograph above were sourced through a market in Marsala, Sicily.
