The Romanesco artichoke is an artichoke cultivar native to Lazio (Italy). Its leaves are green in color with purple veins. It has a sweet but intense flavor. They are very easy to prepare and cook. it is necessary to drop them into an acidic water bath as you clean them to prevent them turning brown.
The violet artichoke is a typical vegetable of the Italian tradition of Venetian origins. It can be eaten raw or fried in batter. It has an elongated shape and a very tender flavor. It is purple in color. The plant produces numerous artichokes of medium size.