The violet artichoke of Sant Erasmo is particularly characteristic, in fact it is tender and not very thorny, it has dark violet bracts, which enclose a heart with a delicious taste. This unmistakable spring vegetable is grown among clayey soils, well draining and with a high salinity like that found on the island of Sant'Erasmo, on the island of Vignole, on the island of Mazzorbo and Lio Piccolo.

These territories of the Venetian lagoon have been producing artichokes of great quality for centuries, the result of the work and tenacity of farmers, who still manage to preserve ancient flavors. The violet artichoke of Sant Erasmo is an agricultural product that is part of the Slow Food Presidium, which aims to protect and enhance the product. The harvest period begins in April and continues until June.

These artichokes, which make the great connoisseurs particularly crazy, are enhanced thanks to the castraure, that is when the apical fruit of the plant is cut first in order to allow the development of another 18-20 equally tender and tasty side artichokes.

Castraure are famous for giving the artichoke a unique and slightly bitter taste, with a fleshy and very tender heart, which enhances its inestimable organoleptic value. The artichoke is a vegetable very rich in nutrients that are important for the human body, in addition to the many mineral salts, it contains "cynarin" capable of promoting diuresis and regulating the intestine. They were introduced into Venetian cuisine by the Jewish community, and today they are served in the many taverns of the city in the most diverse ways, from fried to marinated, from raw to typical cicchetti.

Every year, the Artichoke Violet di Sant Erasmo consortium organizes a festival on the island of Sant’Erasmo on the second Sunday of May, where you can taste artichoke-based dishes, taste local wine and buy typical products.