Cynara scolymus 'Romanesco Violetta' – The purple Roman delicacy

Cynara scolymus 'Romanesco Violetta', also known as the purple Roman artichoke, is a traditional Italian variety particularly beloved for its refined flavor, tender texture, and striking color. This artichoke is an icon of Mediterranean cuisine, especially in the Rome region, where it has played an important culinary role for centuries. With its elegant purple buds, vigorous growth, and high productivity, Romanesco Violetta is an excellent choice for both home gardeners and lovers of authentic Italian gastronomy.

A unique and graceful appearance

The Romanesco Violetta grows into a large, impressive plant that immediately draws attention in the garden.

The plant is characterized by:

• deeply cut, silver-green leaves, up to 80–100 cm long

• a strong, broad rosette shape

• sturdy flower stems with multiple buds

• beautiful violet-purple colored flower buds

These brightly colored buds give the plant a unique ornamental value and contrast beautifully with the grayish-green foliage. If the buds are not harvested, they open into striking, purple-blue flowers that are a favorite of bees, bumblebees, and butterflies.

The Romanesco Violetta is therefore not only a delicacy in the kitchen, but also a decorative asset in borders, Mediterranean gardens and modern vegetable garden designs.

Culinary quality – an Italian classic

Romanesco Violetta is known worldwide for its exceptional flavor and soft texture. The purple-green buds have a delicate, slightly sweet, and subtly nutty flavor. The scales are tender, and the center is exceptionally soft—a true delicacy.

This artichoke is ideal for a variety of preparations:

• traditional Roman stew (Carciofi alla Romana)

• fried as Carciofi alla Giudia

• grilled or roasted for a deep, aromatic flavor

• processed in pasta, risotto, antipasti or salads

• steamed and served with lemon, olive oil and herbs

Its refined structure and rich aromas make Romanesco Violetta one of the most beloved artichoke varieties among chefs.

Sowing and growing

Romanesco Violetta is sown under glass in:

• February–March or

• March–April

At a temperature of 20–22°C, the seeds germinate within 14–20 days. It's best to sow one seed per pot for strong, compact plants.

Once the young plants are strong enough and the frost has passed, they can be planted out at a generous spacing of 80 × 80 cm, so that they can develop well into their impressive adult size.

Harvest and production

This variety is known for its good and reliable yield.

• First year: harvest from August

• Subsequent years: harvest from July, thanks to a stronger, established plant

The buds are harvested when they are still closed. Regular harvesting encourages the formation of new buds and extends the harvest season.

Location and care

Artichokes love sun, warmth, and humus-rich, well-drained soil. Stagnant water is their biggest enemy, especially in winter.

Tips for a healthy plant:

• plant in a warm, sheltered spot

• improve heavy soil with compost and drainage

• water regularly during dry periods

• remove dead flower stems for new growth

Wintering

Romanesco Violetta is a perennial but must be protected in cold, wet winters:

• prune back in the fall

• cover the plant with straw, leaves or mulch

• If necessary, protect with bubble wrap until mid-March

Well-overwintered plants can remain very productive for several years.