The Violet Artichoke is an indigenous variety present in some Italian regions. The one from Romagna is harvested in spring and has a conical triangular shape with a pointed top and an intense violet coloration. The crops are not subjected to intensive treatments, which enhances their organoleptic characteristics. It is rich in fiber and nutrients, vitamin A and B, and is ideal for low-calorie diets. Once harvested, it is preserved in olive oil Evo so that it does not lose any of its characteristics.
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The Violet Artichoke is an indigenous variety present in some Italian regions. The one from Romagna is harvested in spring and has a conical triangular shape with a pointed top and an intense violet coloration. The crops are not subjected to intensive treatments, which enhances their organoleptic characteristics. It is rich in fiber and nutrients, vitamin A and B, and is ideal for low-calorie diets. Once harvested, it is preserved in olive oil Evo so that it does not lose any of its characteristics.
