For over one hundred years the artichoke is synonymous with Sardinia. It is one of the most widespread and entrenched crop in the island, which in Medio Campidano has found its favourite land thanks to the fertile soil and a centuries-old farming experience.

In the wake of this experience our company has grown and has made its way. We are specialized for more than 30 years in the production of artichoke, the best flower of the Mediterranean, and in particular of the violet artichoke, plus other 5 varieties: the Romanesque, Apollo, Life, Theme and Ares.

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The violet artichoke is characterized by a cylindrical shape and by the presence of short thorns. The name derives from the colour of the leaves (also called bracts, scientific name of the leaves that protect the petals of the flowers) that degrades from the soft violet of the base to an dark green near the thorns, not particularly pronounced.

It is a very popular variety throughout the national territory and in particular in central Italy. It is undoubtedly our top artichoke: year after year we have selected the best plants to guarantee a production of the highest level, both in terms of quantity and especially of quality.


After the planting of the ovules, which takes place between July and August, the plants need about 4 months to grow and ripen. The collection therefore begins in November and continues until May.


The violet artichoke has a classic, sweet taste with a bitter aftertaste. It can be eaten raw, in pinzimonio (dipped in olive oil with pepper and salt) or a salad, but it is also particularly suitable in every way, both as a side dish and for the preparation of first courses. It is indicated as well as in oil, also accompanied by spices (such as the bay leaf).


It is undoubtedly the most cultivated and known artichoke in Sardinia. Its main features are the cone shape and the long, yellow and very accentuated spines. It has been cultivated for centuries on the island and since 2011 it has been recognized as a PDO – Protected Designation of Origin

The outer leaves are an intense green color, with shades of violet towards the base. The inner ones are instead yellow and soft, despite the presence of thorns that continues almost to the heart.


It happens as with all artichokes especially in the winter months, particularly from December to February. However, depending on the year and the variety, the harvest can begin as early as October / November and continue until April.


the Sardinian Spiny artichoke has an intense and unmistakable taste. The bases of the leaves and the stem can be consumed in pinzimonio, as well as the heart, which however gives the best of itself cooked and used as a base for first and second courses, both of sea and of land.


It is a globe-shaped artichoke, practically without thorns. As you can easily guess from the name, it is a variety originally from Lazio, but now widely cultivated also in Sardinia and then sold throughout Italy.

The Romanesque artichokes produced by our company are characterised by the colour of the leaves, tending to light purple as in the of violet artichoke. It is suitable for all uses and it has a good resistance in cooking.


The Romanesque artichoke thrives at milder temperatures than other varieties.
It is also grafted between July and August and it can be harvested until April or May.


The outer leaves are softer than the other varieties, and this guarantees less waste. This characteristic, combined with the delicate taste and the spherical shape, makes the Romanesque artichoke particularly suitable stewed, even whole and above all stuffed.


ARES is an absolute novelty of 2018. It is a variety selected in the Vitroplant nursery, that we have chosen and started cultivating just this year.

Its characteristics are very similar to those of the Roman artichoke, in terms of form of colour and size. However, Ares has a greater resistance to cold temperatures and it keeps its characteristics intact even in case of snow and frost.


Ares is cultivated a few weeks before the Romanesque, and it is collected equally in advance, between 8 and 15 days before.


Being a variant of the Roman, the uses are very similar: Ares gives the best of itself stew, even whole and stuffed. A little tip: like all artichokes, even Ares should be consumed as fresh as possible. After the harvest, in fact, the outer leaves tend to turn yellow and the taste changes, losing sweetness.


It is an early variety of the Roman artichoke, large or medium-sized and high productivity. It has a good resistance to low temperatures, too, but, contrary to other varieties, it ripens even at milder temperatures.

It has a globe shape, similar to the Roman, and the leaves form a hollow on the summit. The colour is dark purple, with green streaks when the artichoke is ready to be collected.


This is a late variety, which is planted in July and August and
harvest between January and April.


Apollo is suitable in every way. It can be eaten raw, as a salad, or cooked.


The LIFE artichoke has large purple leaves, streaked with green and completely without thorns, with average size, and average production. To ripen, it needs more quantity of cold compared to other varieties, and it is therefore suitable for Northern climates or particularly rigid years.


It is a late artichoke: in fact, the most important harvest months are February, March, April and May.


Like all varieties of Romanesco, LIFE is better cooked, particularly whole and stuffed


It has a cylindrical shape, more elongated than the Romanesque, and a purple colour with green and straw-yellow streaks which becomes dominant in the innermost leaves. As opposed to the Romanesque and like the violet, it presents thorns even if not very long.

The theme is basically a variety of violet artichoke, characterised by a minor number of leaves arranged more tightly. Above all, however, it has an important peculiarity: in the right climatic conditions it blooms twice, in October and February.


: Thanks to its double flowering, the theme can be collected from October to April, with a short break in December and January. Once planted, the central stem can last up to 4 years.


: It is the sweetest artichoke that we produce in our company and thanks to the tenderness
Of its leaves, it can also be eaten raw, in a pinzimonio (dipped in olive oil with pepper and salt) or salad. It’s low-calorie with recognised diuretic abilities: it is therefore suitable for people who have to
be on a diet.