It has a strong thistle-like flavor and a perfect bitter-to-sweet balance. Best when eaten plain!
Origin
The Sardinian prickly artichoke embodies all of the characteristics of its native island terrain. It is one of the most well known varieties in Italy, and is grown in abundance throughout Sardinia, except for in the mountainous areas of Gallura, Barbagia and Sulcis-inglesiente. These artichokes date back to the time of the Phoenicians, but the real push to grow them started in the early 1900s when there was a shift from production for self-consumption to production for the national and international marketplace, especially in the coastal regions near the ports of Sassari and Cagliari. In 2011, they received DOP (controlled designation of origin) certification.
Cookit
The artichoke’s pleasant flavor is a balance of slight bitterness and sweetness, and its soft flesh makes it suitable for eating raw. It’s noted for the shape of its head, formed by layers of tough leaves that protect the inside from harmful substances. It appears in many traditional Sardinian recipes, but the true aficionados know that you should eat it raw, with just a bit of oil, salt and pepper – or at most with a little mint and parsley as well.
Did you know
If you want to fully appreciate the flavor of an artichoke, you need to know how to clean it. Remove the furry core inside, cut it into quarters and put it in cold water with lemon. This helps prevent it from breaking down, and preserves the flavor until it’s ready to be cooked or eaten fresh. It’s best not to pair it with tomato because this will significantly alters its flavor and texture.
