The early artichoke of Jesi
Early artichoke of Jesi is one of the typical Marche productions. It is particular because of the specific characteristics of the production area, the color, mixing different shades of green in various shades of purple, the small size and early harvest, which usually begins in March.
The event entitled “Carciofiamo, the Love Story between Flavors Genuine and Territory” organized on 23 and 24 April 2016, has seen as protagonist the early artichoke of Jesi and a conference entitled “The artichoke as a resource: agricultural, alimentary, healthy”
During the two days were organized in the most representative places of the city that gave birth to Federico II, workshops and conferences. The restaurants, bars and wine bars, instead, have served special thematic menu for the occasion.
During the Slow Food event, early artichoke of Jesi was in fact presented in different dishes. Basic ingredient of various proposals – from appetizers, to the sauce to accompany the first, up to the sweet – and in unusual combinations: it is thus able to taste in the ice cream and chocolate-based preparations.
In the full program of the event (www.carciofiamo.com) there are also laboratories about oil and honey produced in Marche and the conference on “The representation of food in art” by the prof. Anna Pia Giansanti.
The territory of production of the early artichoke of Jesi, with its typical purple color, is located in the province of Ancona, especially in the municipalities of Jesi, Monsano, San Marcello, Belvedere Ostrense, Morro d’Alba, San Paolo di Jesi and Monte San Vito.
It was testimony to its cultivation already in 700 and it is counted in the PAT product list of the Marche region – with other fruits and vegetables including artichokes from Montelupone, which is collected in April and May and in whose traditional cultivation can be traced celebrations already dedicated in 1440.
Since 2015, the artichoke of Montelupone became Slow Food, bringing to 7 the presidia of the Marche (see: the Presidia of the Marche Slow Food).
Today in the Marche region three varieties of artichokes are considered indigenous, and are grown mainly (Source Agrimarche).
Producers of early artichoke of Jesi have joined giving themselves the rule to stick to an organic crop. The distribution was also organized, through the Cipo, to protect and enhance the production.
Early artichoke Jesi is of limited size, reaches a maximum of 30 cm in height, and is a product to be consumed fresh. The food industry uses it for the preparation of frozen artichoke, artichoke in brine or in oil.
Artichokes are not only tasty, but also a source of fiber, calcium, phosphorus, iron and potassium, and have very few calories.
Among the recipes linked to the territory and ever-present on local tables include artichoke casserole, a typical Marche dish.
The artichoke casserole has a simple traditional preparation, in which the artichokes, cleaned and passed into the water and lemon, are inserted parsley, minced garlic and often breadcrumbs.
The artichokes are then placed next to one another in a saucepan and cooked slowly with a bit of broth with the addition of half a glass of white wine.
The philosophy of the Slow Food movement claims that “there is no quality if there is no respect for the environment and if we do not adopt agricultural practices, zootechincs, processing, marketing and sustainable consumption.”
The Slow Food contribution
CARCIOFIAMO is the manifestation of the Slow Food Jesi, to celebrate the link between an excellence of the table as the early artichoke of Jesi and its territory.
Saturday, April 16 there was Slow Food Day – now in its sixth year – with the slogan “To love the earth” marked the beginning of celebrations for the 30th anniversary of the association of Chiocciola (snail) in Italy.
Carlo Petrini in 1996 opened the first issue of the magazine, he says that choosing the snail as a symbol of Slow Food “an archaic-looking mollusk, prehistoric-looking, meant want to reverse the march of time, want to correct some flaws of present and of the future. “
With the Ark of Taste project they have cataloged products and species at risk of extinction and with the aim of enhancing biodiversity, local knowledge and productions have created the Slow Food.