Whether it was the people of Piedmont who copied from the English or vice versa is not known. The fact is that here, among the hills stretching between the Tanaro and Belbo rivers, the artichoke is known to everyone as ""arcicioc"" and sounds just like the language across the Channel. One thing is certain, though: the Valtiglione artichoke has an ancient history and there are records of its cultivation as far back as the 16th century. A vegetable that is beautiful to look at, it was used for nutritional as well as pharmaceutical purposes. In fact, it has many qualities and regular artichoke consumption is a panacea for the liver and cholesterol control. The perennial plant, typical of the Mediterranean, has also found suitable soil in the hills of Monferrato, although it gives its best at different times of the year and is ready for immediate harvest in May. A late, thornless and very tender quality that has been rediscovered and revalued. Sometimes, locally, it is called the ""Sorì artichoke"" (a hillside exposed to the sun and more sheltered from winter frosts), a reminder of how the right exposure is essential to develop the best organoleptic characteristics of this tasty artichoke, highly praised for its tenderness and sweet flavour with a delicate aftertaste that recalls wild thistles.
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