Tuscan Violet Artichoke (Cynara scolymus)

Shoot Reproduction:

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.

 

Pruning:

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.

Cornia Valley Artichoke in oil

The artichokes are washed, peeled down to the most tender part, and soaked in water, lemon and some pieces of bread for 2-3 hours.

They are then rinsed and boiled for 5 min in a pot with two parts of water and one part of wine vinegar, and a little salt; then they are drained and placed on a cloth upside down for about an hour, until dry; finally they are put in glass jars with extra virgin olive oil, a bit of catmint and whole pepper grains.

After letting them set for about two months, they are ready to be eaten, the can also be stored longer. They vary in colour from pale  yellow to yellowish green; they alwasy have a soft consistency, sort of sweet flavour, and a bitter aftertaste. They are eaten as an appetizer, or as a side dish for meat, paired with red wine.