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Roman artichoke recipe ready to eat
They are cleaned and seasoned by hand by Mr. Empire
A unique and handcrafted product
Flavorful and tasty as tradition dictates
They are a side dish of the Lazio culinary tradition, perfect to accompany any second course based on meat or fish.
The protagonists of the recipe are the Roman artichokes, also known as “cimaroli” or “mammole”: decorated with the Igp brand since 2002, they are characterized by their spherical, compact shape, the absence of thorns and a sweet and delicate flavour.
They are renowned for their taste, but above all because they have little beard.
Artichokes, oil, wine vinegar, Roman mint, chilli pepper, extra virgin olive oil
The Roman artichoke from Lazio is large in size, with an almost spherical "head", a green-purple color and a very intense flavor.
It was recognized as a Protected Geographical Indication in 2002 (PGI).
The production area of the Artichoke Romanesco del Lazio PGI is in some areas of the provinces of Viterbo, Rome and Latina.
It is a round artichoke, without thorns, with particularly tender leaves, characterized by a green color that goes towards purple. The beard is almost completely absent and the peduncle is medium or long, of great thickness.
The artichoke harvest is done by hand, it begins in January and can last even until May. But the best time is the months of March and April.
The artichoke has digestive and diuretic properties, contains many beneficial and antioxidant substances, vitamins and mineral salts, and in general contributes to the well-being of our body.
In particular, it contains cynarin, a substance that is very good for the liver.
They help to counteract stones, are tonic and detoxifying. The diuretic effect of the artichoke also helps to reduce the toxic effects of alcohol by reducing its concentration in the blood, as well as performing a hepatoprotective and antitoxic function in general.

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