Seed Saving: beginner
Roman Artichoke (Cynara scolymus)
Roman Artichoke (Cynara scolymus): this cultivar has unmimstakable characteristics and peculiar organoleptic properties compared to other varietiesof the same vegetable. In fact, it doesn't have any thorns, nor the inner hair-like filaments; the flower heads are round and compact and hold a characteristic hole at the apex. The dimensions are large and the leaves, or "bracts", are green tending to grey or violet. The stalk is medium to long, very thick; the choke, that is the central part of the plant, can weight up to 300 gm. It produces only one Carduccio per plant. Its flavour is strong and sweet. The Roman Artichoke has acquired the IGP denomination since 2002.
in the adjacent section you will fiind more information on cultivation techniques.
The suckers or “Carducci” are the shoots taken from the base of the plant when they are one year old. They can be used to obtain new plants, propagating cultivation. In order to do it, suckers are cut with their root portion, choosing the ones that have developed at least 4-5 leaves, 25/40 cm long. This process is done during the spring or in the Autumn.
This action is called dicciocatura and unhinging of the artichoke. In the year following the transplant, new shoots and stems begin to grown at the base of the head. To avoid having a big amount of small flowers, it is necessary to remove the excess buds, cutting them with a knife or spade, taking good care not to damage the roots. The shoots to be detached can be removed before they open (Ovoli), or when they have already formed some leaves (Carducci).
Ovoli and Carducci can be used to create new plants: the reproduction of plants by egg transplanting requires less irrigation, but if you use Carducci, the plant develops more quickly.
The dicciocatura (removal of Carducci) can be done even 4-5 cm below the surface, should be done in Summer when the plants are dry. Wether the unhinging or scarducciatura (removal of the Ovoli), is to be performed om autumn or winter.