The Sant’Erasmo Violet Artichoke is a variety of artichoke from the Venetian Lagoon grown only on 4 islands: Sant'Erasmo, Mazzorbo, Lio Piccolo, and Vignole (and that explains why it is ridiculously expensive). The castratura is the very first, tender, and dark purple bud cut from each artichoke plant. The first bud is removed, or "castrated" (from which they get their name, castraure), to allow for the growth of 18-20 subsequent side buds called botoli.
You can read more here: https://www.fondazioneslowfood.com/en/slow-food-presidia/santerasmo-violet-artichoke/
I served it with a frittata made with eggs from Vignole island. A 100% locally sourced dinner in Venice 🙂
by SteO153