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.
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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