|Celebrate Artichoke Week 28th April - 3rd May|
At one of London's top Italian restaurants
The artichoke, cynara carduluncus was prized by the Greeks and Romans for its aphrodisiac properties, but it was thanks to the Arabs that al-kharshouf the modern species was selected and grown in Italy.
Italians are accustomed to eating many varieties of artichoke which feature seasonally in the cuisine across the regions: the romano from Lazio, the violetto from Puglia, or indeed the less well known spinoso artichoke from Sardinia, closely related to the wild thistle and renowned for having the best flavour of the family, prickly and therefore tricky to prepare.
Artichokes are rich in iron, helping digestion, strengthening the liver function and reducing cholesterol.
April 23, 2014