Fruit, vegetables and pulses

Brindisi artichoke

Brindisi artichoke PGI, tender enough to eat raw

A cylindrical head, green-violet outer bracts and a pale, fleshy heart: the Brindisi artichoke is the local ecotype of the Brindisi countryside, protected as a PGI. It arrives early, in November, and carries on through winter until May. Eighteenth-century recipe books from the seminaries of Otranto and Oria already cooked with it.

• Cylindrical, at least 8 cm tall and 6 cm across, on a slender stem
• Fleshy, tender inner bracts with a savoury taste and a sweet note
• Picked by hand with no more than 10 cm of stem and just one or two leaves

How to enjoy it. Eat it raw in a salad or as pinzimonio, or stuff it and bake it on sliced potatoes the Brindisi way. Trimmed of stem and tough leaves and sealed in an airtight container, it keeps five or six days in the fridge.

Production areas

Apulia

Season

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