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castratura (apical bud removal)

process / process-artichoke-castraura

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Short definition

A Venetian Lagoon artichoke cultivation technique in which the top flower bud (castraura) is picked early after budding, encouraging the growth of other buds left on the plant.

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Carciofo Violetto di Sant'Erasmo →is processed by→ castratura (apical bud removal)

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How processing and cooking change it (1)

Carciofo Violetto di Sant'Erasmo is processed by castratura (apical bud removal)contextual

Scope: The cultivation practice described on the Slow Food Presidio introductory page.

Note: The practice of picking the apical bud to encourage growth of the other buds (18–20 per plant per season). This is a description in the Presidio introduction, not an academic yield study.

The source calls the practice castratura (cutting the first small, very tender apical bud of the artichoke so the other buds can grow more vigorously) and says harvest begins at the end of April (month 4).
Limitations: The number of buds per plant (18–20) is a general statement in the article, not a measurement from a yield study.
Source: Carciofo Violetto di Sant'Erasmo (Presidio Slow Food) · full text checked
Show dataingredient-artichoke-santerasmo —is_processed_by→ process-artichoke-castraura
claim: clm-w25-santerasmo-castraura-process / type: processing / updated: 2026-09-01

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