Rich in antioxidants and substances useful for the body, the Spiny Artichoke of Sardinia is one of the Italian gastronomic treasures. The taste and consistency differentiate it from all the other varieties that are grown in the rest of Italy. Thanks to its nutritional properties, the balanced flavor and the tenderness of the pulp, the Sardinian artichoke, a gentle artichoke to be discovered beyond the thorns, can be eaten raw (once the outer leaves have been removed), in pinzimonio or in salads, together with slices of pecorino or simply sprinkled with bottarga. It is also excellent cooked, with meat-based second courses, such as lamb, or fried, to be served as an appetizer. It can be preserved both natural and in oil. For all these reasons and for its particular characteristics it obtained, in 2011, the protected designation of origin (PDO) mark.
With an elongated and pointed conical shape, medium compact, ends with long yellow thorns, the color of the external bracts (leaves or petals in common jargon) is an intense green with brownish-violet shades, while the internal ones are a beautiful straw yellow with violet streaks. The elongated and compact shape protects it from exposure to harmful external substances, so as to guarantee the wholesomeness of this vegetable.
It is a medium-sized plant with the main flower head between 45 and 70 cm in height, with leaves arranged in a pink pattern; in the center a sturdy, slightly fibrous, edible and very tender stem. The texture is, on the other hand, meaty, tender and, at the same time, crunchy. It is characterized by an intense, floral aroma, with a very balanced taste, between bitter and sweet, resulting in little astringency due to the high content of carbohydrates, which counterbalance the presence of tannins.
This vegetable has countless beneficial properties. Being low in calories, it is perfect for those who intend to lose weight, managing to give that feeling of satiety so as not to overdo it at the table. Also, it contains many fibers e mineral salts, such as calcium, phosphorus, potassium, iron and magnesium. He also has a good content of vitamins (A,C, PP and B2), which make the product an excellent tonic and detoxifier, capable of stimulating diuresis and liver activity. For this reason, the artichoke is also used at the base of various products, such as herbal teas.
If on the one hand it is important to keep the figure, on the other hand it has numerous benefits even on a healthy level. For example, it is a excellent ally for those suffering from cholesterol, hypertension and diabetes (thanks to the presence of cynarin and inulin). It is scientifically proven that its consumption is able to lower blood sugar.
The very high nutritional value is also demonstrated by the benefits it brings to the cardio-circulatory system. In fact, phenolic acids prevent arteriosclerosis and thrombosis.
The organoleptic properties depend above all on the cultivation of this precious product, which found in Sardinia the perfect environment for its birth and development. The morphological and pedoclimatic conditions in the coastal areas, characterized by particular microclimates, in the valley bottoms and in the central plains of the island, located on the margins of the most important watercourses, have made the development of this vegetable ideal. Its production takes place in some municipalities in the provinces of Cagliari, Carbonia-Iglesias, Medio Campidano, Oristano, Nuoro, Ogliastra, Sassari, Olbia-Tempio.
As far as production and cultivation are concerned, the artichoke boasts an ancient tradition that has its roots in the times of the Egyptians and Greeks, up to the present day, where it represents one of the key economies of national agriculture. In Sardinia, the first evidence dates back to 1780, in the oldest Sardinian treatises on agronomy and Sardinian flora, such as "Agriculture of Sardinia" by Andrea Manca Dell'Arca. Other writings are: the "Geographical-historical-statistical-commercial dictionary" by Casalis of 1850, and the "Manual of indigenous Sardinian popular fauna and flora" by Vacca-Concas of 1916. Until the 30s, in Campidano, the cultivation was aimed at family use, only in the 50s and 60s did the cultivation of the artichoke evolve towards both national and international trade. It is said that at the end of this period, the first cuts were sold for 500 lire each (0,25 euro).
The Spiny Artichoke of Sardinia PDO is grown in the "open field", according to the techniques and rules established by the production regulations. First of all, the land must be fresh, of medium texture and well drained, the preparation of which begins with excess and/or deep ploughing, followed by the insertion of ovules and/or carducci coming from plantations belonging to the territories indicated by the Discipline.
The transplant takes place between the second half of June and the beginning of August, so as to have an early production in the autumn period. Successful grafting takes place between August and September, allowing for later production in the winter-spring period.
Furthermore, the fertigation method is used to ensure regular plant development. The harvest, on the other hand, must be done by hand, by cutting the stem at the insertion of the flower heads, before the opening of the bracts, i.e. between the beginning of September and the end of May. The maximum production yield is 10 flower heads per plant. In order to be able to speak of a PDO product, the packaging must also take place in the areas defined by the Regulations.
All these operations must be done quickly and with the least number of manipulations, so as to guarantee freshness, being a very delicate and easily perishable product.
