The Art of Savouring the Voga Artichoke: A Culinary Delight

Introduction

The Voga artichoke, also known as the Romanesco artichoke, is a unique and rare variety of artichoke that originates from Italy. It is a stunning vegetable that features a vibrant, conical shape that is more pronounced and elongated than your typical artichoke. Not only is it visually appealing, but it also has a distinctive flavour that differentiates it from other artichoke varieties.

History

The Voga artichoke originated from the Lazio region of Italy, which includes Rome. It is believed to have been cultivated in the area since ancient Roman times. The artichoke is considered a symbol of the region, and is celebrated in festivals and feasts throughout the year.

Cultivation

The Voga artichoke is predominantly grown in the Lazio region of Italy, with the majority being produced in the towns of Ladispoli, Cerveteri and Civitavecchia. The artichoke is a cool-season crop that prefers temperatures between 12-15°C. The cultivation period for the Voga artichoke is from October to May.

Appearance and Flavour

The Voga artichoke is visually stunning, with a vibrant, conical shape that is more pronounced and elongated than other artichoke varieties. The outer leaves are a deep purple and green colour, with the inner leaves being a pale green colour. The artichoke has a unique, nutty and slightly sweet flavour that differentiates it from other varieties.

Culinary Uses

The Voga artichoke is a versatile vegetable that can be used in a variety of dishes. It can be eaten raw, thinly sliced and added to salads or used as a topping for pizzas. When cooked, the artichoke can be boiled, steamed, roasted or baked. It can be used as a stuffing for chicken breasts, added to pasta dishes or used as a side dish.

Recipe: Voga Artichoke with Lemon and Garlic

Ingredients:
– 4 Voga artichokes
– 2 lemons
– 4 garlic cloves, minced
– 2 tbsp extra virgin olive oil
– Salt and pepper to taste

Instructions:
1. Cut off the top of the artichokes and remove the outer leaves.
2. Cut the artichokes into quarters and remove the hairy choke.
3. In a large pot, bring salted water to a boil and add the artichokes.
4. Cook the artichokes for 10-15 minutes or until tender.
5. In a small bowl, mix together the garlic, olive oil, and the juice and zest of one lemon.
6. Once the artichokes are cooked, remove them from the pot and place them on a serving dish.
7. Drizzle the garlic and lemon mixture over the artichokes.
8. Sprinkle with salt and pepper to taste.
9. Serve hot and enjoy!