Tuscan Purple Artichoke (Cynara scolymus)

Tuscan Violet Artichoke (Cynara scolymus): The Val di Corni Violet Artichoke is one of the finest cultivars, a typical product of the coastal area, particularly the Livorno coast, grown in the Val di Cornia and Venturina. It is particularly used in the area for preserving in oil.

Artichokes don't like extreme climates; intense cold can damage the plant. Being a perennial, it should be planted in full sun. Plants live about 10 years, although after about 5 years, it's best to replant them. After pruning, as described below, plants can be propagated by expanding your artichoke patch year after year. When temperatures are too high or the climate becomes dry, artichokes go dormant. Increase water availability to "wake" the plant up before harvesting. When the plant is not dormant, regular irrigation is recommended.

Sowing (February to May) . Like most plants, artichokes can be sown. The ideal time to do so is between February and March in a protected seedbed. If you want to plant them directly in the field, however, they should be sown in the garden in April or May (depending on the climate zone). Those sowing in a seedbed should transplant the artichoke seedling in May. Water generously when transplanting and then continue watering regularly for the first few weeks.

Propagation from suckers (March/April or September/October). Artichoke suckers, also called "carducci," are one-year-old shoots taken from the base of the plant. The carducci can be used to grow new plants, propagating the crop. To do this, cut the suckers with their root portion, choosing those that have already developed, with at least 4-5 leaves, and are 25-40 cm long. This operation is done in spring (between March and April) or autumn (between September and October).

Pruning

The tasks to be performed are called pruning and defoliating the artichoke. In the year following transplanting, new shoots and stems begin to grow at the base of the clump. To avoid having too many small flowers, remove the excess shoots by cutting them with a knife. The shoots to be removed can be removed before they open (ovules) or after they have already formed a few leaves (carducci).

Ovules and carducci can be used to create new plants: propagating by transplanting the ovules requires less irrigation, but using carducci will result in faster growth. Digging can be done up to 4-5 cm below the soil surface. Removing the ovules (removing them) is done in the fall or winter, while the suckers are removed by digging, which should be done in the summer, when the artichoke plants are already dry.

Source: https://www.ortodacoltivare.it/verdure/carciofi.html

The violets are washed, peeled down to the most tender parts, and soaked in water, lemon, and a few pieces of bread for 2-3 hours. They are then rinsed and boiled for 5 minutes in a pot with two parts water, one part wine vinegar, and a little salt. They are then drained and placed upside down on a cloth for about an hour, until dry. Finally, they are placed in glass jars with extra virgin olive oil, a few sprigs of calamint, and whole peppercorns. After about two months, they are ready to eat or can be stored for further use. Their color varies from straw yellow to yellowish green; their consistency is always soft and their flavor is sweet with a bitterish aftertaste.
They are eaten as an appetizer or as a side dish for meat, paired with red wine.

Source: http://ricerca.gelocal.it/iltirreno/archivio/iltirreno/2007/03/21/LRAPO_LRA02.html