Italian artichokes. Originating in Sicily where they grow wild, they are now cultivated across Italy. A specialty of Roman cooking, they are often braised or boiled before eating. Small, tender, young artichokes can be thinly sliced, dressed as a salad, and eaten raw. See more about Artichokes. Found on https://www.italianfoodforever.com/italian-ingredient-glossary-a-to-n/