rtichokes are one of the staple foods of the Mediterranean diet. For thousands of years they have been a fundamental ingredient in the kitchens of the people who live along the coast to the north and south Rome, in an area that includes the modern provinces of Viterbo, Rome and Latina. Ancient paintings in the tombs of the necropolis of Tarquinia show that the Etruscans were familiar with this plant.
For many centuries, however, consumption of artichokes was limited to these areas. It was in the twentieth century, particularly in the post World War period, that their use spread to neighboring regions. Although several attempts have been made in recent years to grow artichokes in other parts of Italy, the choicest varieties are found in Latium, which offers the best climate and soil for the production of plants with large flowers (the edible part of the artichoke) that can measures up to 10 centimeters in diameter and have a spherical shape. These artichokes are firm and of an intense green color with purple hues. They have a sweet, pleasant taste.
It is no coincidence then that artichokes are considered a major ingredient of Latium's regional cuisine. They are a part of sundry regional dishes, especially ones traditionally prepared for popular festivities. Throughout the region, from Ladispoli to Campagnano to Sezze, artichoke festivals are held once a year.
