Vegetable
Violetto
A tier
Violetto artichokes are purple-tinged Italian types—often elongated or more tapered than Green Globe—with tender bracts and excellent flavour for braising and raw thin shaving when very young. Colour is decorative; cooking softens purple toward green-olive. Many regional Italian violet types share the market name. Barigoule, oil braise, or carpaccio of baby buds. Smaller average size than California globes. Seek tight purple-green specimens.
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Unit
Characteristics
Preparations
Baby CarpaccioBarigouleOil BraiseRegional ItalianWine Stew
Traits
Braise And Baby RawFlavourfulItalianOften ElongatedPurple Tinge ItalianTenderTender BractsViolet Tint
History
IT
Italian regions selected violet-coloured artichoke landraces.
IT
Violetto types were central to regional Italian artichoke identity.
Export and specialty markets spread Violetto beyond Italy.
Chefs preferred Violetto for braises and baby raw preparations.