The Roman artichoke , Also known with the name of violets , is one of the products of the earth most linked to the traditional cuisine of Lazio. Its spherical and compact shape and its purple nuances make it immediately recognizable, while its tender texture and sweet taste make it a prince of the most diverse preparations, from the traditional art to the Roman , to the ancient artichoke to the giudia , up to the most recent combinations with sea products .
Historically, news of the art is already present in Roman literature ( Columella , De Re Rustica ), while the nomederiva from the Arabic “al-karshuf” meaning “thorny plant”. Despite these ancient roots and its widespread distribution in central Italy, only after the Second World War the artichoke begin to spread beyond the borders of Lazio . Due to its excellent organoleptic properties and great versatility in the kitchen, today it is a very popular vegetable in all the central-southern regions of the Peninsula, but Lazio continues to be the heart of the most valuable crops.
In the Circeo area the most popular quality comes from the flat areas of the Lepini Mountains and is called ” Sezze artichoke ” (but crops are also present in Pontinia, Sermoneta and Priverno). To differentiate the properties of this variety would be the microclimate of the area, characterized by the shelter offered by the Lepini chain
In the months of April, May, the best time for the collection, various associations organize festivals and tastings to make this product known to tourists. The Cirque Sorceress participates in this moment of the celebration of the cargiofo, proposing in the seasonal menu the squid and artichoke bombolotti and the baked fish with artichokes , by now fully entered into our personal culinary tradition.
