The artichoke is one of the most characteristic vegetables of the Apulian gardens, even though its tradition is quite recent. Introduced only in the mid-twentieth century, it has become quickly one of the most widespread crops thanks to the marked vocation of the regional territory. Indeed, Puglia ranks first in Italy for its production. The pâté is prepared with the most tender leaves and by adding vinegar, salt and extra virgin olive oil. It has a soft and creamy texture and a very delicate taste. It is excellent for bruschetta but also as a condiment for pasta, to flavor grilled white meats and baked fish. It is very good for enriching risotto.