Roman artichokes

Small and Very Cute – Beardless

The queen of Lazio vegetables in a tender and delicate format

Roman artichokes

Roman artichokes represent the excellence of Lazio's fruit and vegetable sector, small vegetal gems that encapsulate all the quality and flavor of the celebrated Romanesco artichoke in a tender and delicate form. Also known as "Romano," "Mammola," or "Cimarolo," the Romanesco artichoke of Lazio (Cynara scolymus var. scolymus) is an unmistakable variety with unique characteristics: a compact, globular shape, a complete lack of thorns, fleshy, purplish-green bracts (the "leaves") with bronze hues, and, most importantly, the complete absence of the annoying internal "beard" (the pappus or hay), making the artichoke completely edible right down to the heart without the need for laborious cleaning.

These baby artichokes are harvested when they are still small, young, and tender—during the very early stages of the plant's development, when the flower heads are compact, the bracts are soft and juicy, and the entire artichoke can be eaten almost entirely. Early harvesting guarantees a delicate, stringless texture, a sweet and delicate flavor with fresh, slightly herbaceous notes, and the absence of the bitterness that develops in mature artichokes. It also provides extraordinary culinary versatility, allowing them to be used whole or halved without waste.

The Romanesco artichoke of Lazio boasts a thousand-year tradition dating back to Roman times (Pliny the Elder describes its cultivation in the 1st century AD). It is grown primarily in the area encompassing Ladispoli, Cerveteri, Campagnano, Lariano, Sezze, and other municipalities in the province of Rome and southern Lazio, where the mild Mediterranean climate, fertile volcanic soil, and agricultural expertise passed down through generations create optimal conditions. This variety is recognized with the PGI (Protected Geographical Indication) designation "Carciofo Romanesco del Lazio PGI," which certifies its origin, quality, and traditional cultivation methods.

The roots of the Roman artichoke go back to ancient Rome.

The artichoke was already known and prized in ancient times by the Greeks and Romans, who considered it a delicacy reserved for the noble classes and attributed it aphrodisiac and digestive properties. The Roman artichoke developed specifically in the Lazio region, where the soil and climate conditions favored the natural selection of thornless and beardless plants, characteristics that made the artichoke particularly prized and easy to consume. During the Renaissance, the Roman artichoke conquered the tables of the papal and noble families, becoming a fundamental ingredient of traditional Roman cuisine.

The technique of harvesting young artichokes (locally called “cimaroli” because they come from the “cima” or top of the central stem) arose from the need to thin out the plants to encourage the development of larger main flower heads, but over time these small artichokes became a specialty prized precisely for their exceptional tenderness.

Choosing Roman artichokes means concentrated nutritional benefits

Artichokes are among the vegetables richest in beneficial properties: they contain cynarin, a polyphenolic compound concentrated in the leaves with proven liver-protective, choleretic (stimulating bile production), and cholesterol-lowering properties; inulin, a prebiotic fiber that nourishes the beneficial intestinal microbiota; polyphenolic antioxidants (chlorogenic acid, luteolin, apigenin) that protect cells from oxidative stress; B vitamins, vitamin K, vitamin C, and folic acid; and minerals such as potassium, magnesium, phosphorus, calcium, and iron.

Young artichokes concentrate all these nutrients in a particularly bioavailable form thanks to the tenderness of their fibers and the absence of woody parts. They are also naturally low in calories (about 40-50 kcal per 100g fresh), very rich in water and fiber, and have a satiating effect that makes them ideal for balanced low-calorie diets. Popular tradition recognizes artichokes as having purifying, digestive, and diuretic properties.

How to Best Use: Roman Artichokes

• ROMAN AND JEWISH-STYLE ARTICHOKES
  Prepare the classic Roman-style artichokes stuffed with Roman mint, garlic e parsley, stewed with White wine e 2025 Novello Stone-Ground Extra Virgin Olive OilOr fry them whole, open "rose-shaped," for the famous crispy Jewish-style artichokes. They're also perfect sautéed with garlic and parsley.
• SALADS, PINZIMONIO AND PRESERVES
  Cut the raw artichokes into very thin strips for salad with Organic Amalfi Coast lemon, flakes of Organic Mountain Parmigiano Reggiano DOP  e extra virgin olive oilServe raw with dips. Preserve in oil after blanching with vinegar, herbs e Chili pepper.
• REFINED FIRST COURSES AND SIDE DISHES
  Use for risotto with Organic Carnaroli DOP rice from Baraggia creamy, Organic Senatore Cappelli Rigati FusilloniVegetarian artichoke carbonara. Baked in the oven with breadcrumbs, Organic Pecorino Romano DOP e herbsAdd to omelettes, quiches, and pizzas.

Product Features

• Variety: Romanesco artichoke from Lazio (Romano, Mammola, Cimarolo)
• Origin: Lazio (typical PGI production areas)
• Format: Small and tender artichokes
• Characteristics: Thornless, beardless, completely edible
• Shape: Compact globular spheroid
• Color: Green-purple with bronze hues

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