Artichoke production in Italy

An artichoke field in Sardinia, Italy.

Artichoke production in Italy has a long history. Italy is the world's largest producer of artichokes.[1] With Spain and France, the three countries produce more than 80% of the world's artichokes.[2]

## History

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There are two theories as to its origin: artichokes may have come from the Levant, derived from the cardoon or thistle through a cross-fertilization process, while others attribute it to the work of Italian horticulturists.[3] The first record of artichoke cultivation in Italy was during the fifteenth century in Naples, where it was considered a new food species.[4]

In 1466, Filippo Strozzi brought the first artichoke to Florence. By 1473, it had arrived in Venice. In 1915, 64,000 tons were produced.[5] Italy produces dozens of varieties.[6]

## References

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1. ^ Boriss, Hayley (December 2005). "Commodity Profile: Artichokes". Agricultural Issues Center, University of California, Davis. p. 2. Retrieved 28 September 2012.
2. ^ Ensminger, Audrey H.; Ensminger, Marion Eugene; Konlande, James E.; John R.K. Robson (21 April 1995). The Concise Encyclopedia of Foods & Nutrition. CRC Press. pp. 58–. ISBN 978-0-8493-4455-8. Retrieved 27 September 2012.
3. ^ Capatti, Alberto; Montanari, Massimo; O'Healy, Áine (2003). Italian Cuisine: A Cultural History. Columbia University Press. pp. 41–. ISBN 978-0-231-12232-0. Retrieved 27 September 2012.
4. ^ Farm (1841). The farm and the garden: an account of every vegetable production cultivated for the table, by the plough and the spade (Public domain ed.). pp. 36–. Retrieved 27 September 2012.
5. ^ International Society for Horticultural Science. Working Group on Artichoke (2005). Proceedings of the IVth International Congress on Artichoke: Valenzano (Bari), Italy, October 17-21, 2000. International Society for Horticultural Science. pp. 40–. ISBN 978-90-6605-638-1. Retrieved 27 September 2012.
6. ^ Joachim, David; Vetri, Marc (1 October 2008). II Viaggio Di Vetri: A Culinary Journey. Random House Digital, Inc. pp. 74–. ISBN 978-1-58008-888-6. Retrieved 27 September 2012.