Our company promotes the famous “Dark Artichoke from Brisighella” (Carciofo Moretto di Brisighella), a special variety of artichoke, really tender and savoury.
The “Moretto” is a unique rustic variety of artichoke, that have not been touched by genetic interventions. During the time, this has allowed us keeping unchanged its original features and aromas.
A native vegetable, produced in compliance with organic farming and so succulent! It comes from the typical Brisighella badlands area, that of the Apennines, where it stills grows wild. The artichoke is widely grown throughout the Mediterranean area and in Brisighella, thanks to the unique climate conditions and clay soil peculiarities, it takes on unique and inimitable characteristics of colour and flavour.
These are its particularities: “Moretto” plant consists of a bush that can reach five feet in height. The stem is erect with shoots at the base called “carducci” (offshots), used for breeding.
The leaves, however, are greyish-green colour, large and thorny. Its taste is slightly bitter, yet fresh and appetizing.
Dark Artichoke’s uses in the kitchen
There are several ways to use use this special artichoke in the kitchen. It can be eaten raw, slightly boiled, seasoned with salt and oil, preferably with the unique oil from Brisighello, with which it goes very well.
The artichoke is important in the diet of anaemic people, because it has a high content in iron. Furthermore it helps those with difficult intestinal situations through its special contents of cellulose.
It is also used by diabetics, due to its low sugar content. Finally the leaves, very bitter, are used in decoctions or tinctures, besides being the basis for the production of bitters.
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