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.
Let's start by carefully cleaning the Montelupone artichokes, taking care to remove the outer leaves, usually harder, as well as the tips. Cut the stems into rings, after having removed the outer rind, and spread the artichokes in the central part, because you have to put the stuffing. At this point in a pan let's arrange both the stalks and the artichokes, the latter with the filling that you will have prepared before. The filling consists of a mixture of breadcrumbs, garlic, parsley, some diced artichokes and a little bit of oil. Cook the artichokes with their filling, taking care to pour over the oil and wine, adding a little bit of water. Cook over a low heat for about twenty minutes with a lid and, once cooked, serve the hot artichokes on the table.
Main image: blog.bauer.it