Carciofo Brindisino

The cultivation of artichokes is known to have been present in the Apulia region for centuries, and this particular ecotype was first mentioned in several recipe books published in 1736. Today, Carciofo Brindisino is produced exclusively in the Apulian province of Brindisi, where it thrives in the mild Mediterranean climate, and it is one of the early types, suitable for harvesting long before others.

However, it is very delicate and can only last for a few days after picking. Brindisino artichokes are very tender and have a sweet taste, which makes them perfect for various crudité plates. They are also the essential ingredient of many traditional Apulian recipes such as Carciofi alla Brindisina, oven-baked artichokes stuffed with bread, olives and capers, altogether seasoned with onions, garlic and mint.