In Montelupone, in the province of Macerata, the "artichoke of Montelupone" triumphs, also known as "scarciofeno": of violet color with greenish streaks, has smaller dimensions than the average and has no internal hair or external spines. Of very high quality, it is a late variety and it differs in two "species": the early variety that collects from the end of March, with leaves with a gentle outline - not serrated - and the one that is collected later, with more serrated leaves and with the size of the smaller plant. Historically, in Montelupone, the first flower heads, the largest ones, are cooked in a whole pan with wild fennel, fresh garlic leaves, various local aromatic herbs, oil, salt and white wine, while the smaller ones are scalded and then placed under oil. Another recipe that has its origins in the dawn of time is also that of the "purple stuffed artichokes of Montelupone", a specialty that is easy to prepare and which greatly enhances the sweet and savory taste of this delicacy.
Main image: blog.bauer.it