botoi

/boh-TOH-ee/
[Venetian]

A name in Venice for the youngest artichokes, barely formed. They appear, not on the branches of the plant, but at its apex and are small and very tender, requiring practically no stripping of leaves. The flavour is intense and concentrated and they are expensive. Generally sautéed in olive oil with garlic and parsley.

Synonyms in other languages

Italian

Latin names

Countries

Regions

Related terms