Tasty and versatile, artichokes are used in many regional recipes: from fried artichokes (“carciofi alla giudìa”), an ancient Jewish tradition, to Cavour artichokes, prepared with a sauce of hard-boiled eggs, parsley and anchovies. They can be cooked in the oven, au gratin, stuffed or as an ingredient in a sauce.
With Mediterranean origins, artichokes stand out for their valuable nutritional and beneficial properties. Rich in fibre and mineral salts, they are poor in sodium and contain vitamins A, B1 and C. With only 22 calories per 100 g, they protect the liver and kidneys and improve their function.
