Roman artichokes are found only in spring, from the beginning of March to the beginning of May. They are recognizable by the large rounded flower head, with the characteristic "hole" at the apex.
The leaves are compact, green in color with purplish streaks and without thorns. It is a typically Italian type of artichoke , which groups the traditional cultivars Castellammare and Campagnano, as well as various crosses.
The Roman artichokes are produced mainly in Campania and Lazio (with about 3,000 hectares in total), regions where the cultivation of the artichoke is dedicated almost exclusively to the Roman artichoke, with peaks of excellence: the Artichokes of Paestum Igp, grown in the Sele plain (Salerno ) and the Carciofo Romanesco , Igp since 2002, produced in the territories of Viterbo, Rome and Latina.
Traditionally, they are eaten "alla romana" (with breadcrumbs, garlic and parsley) or "alla giudìa" (fried in oil with the stem up). Also excellent raw, with oil, lemon and flaked parmesan.