Fruit, vegetables and pulses

Pertosa white artichoke

Pertosa white artichoke: silvery, spineless and tender to the heart

In the lower Tanagro valley, around Pertosa, Auletta, Caggiano and Salvitelle, small plots grow a late artichoke so pale it looks almost silver. Harvested in April and May, it shrugs off the cold and has a heart with very little fibre. A Slow Food Presidium supports its growers.

• A soft green, nearly silvery white, right down to the base
• Large, round, spineless heads with a small opening at the top
• Sweet, delicate inner leaves, tender enough to eat raw

How to enjoy it. Try it raw, dipped in the local extra virgin olive oil, or preserved in oil as some Pertosa producers do, so it lasts beyond its short spring season.

Production areas

Campania

Season

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