Statistical documents from the Kingdom of Naples point out the presence of the artichoke since the nineteenth century in the area of Evoli, present Eboli, and Capaccio, in the province of Salerno. The first examples were probably planted in the areas adjacent to the famous temples of Paestum by farmers in the Neapolitan area. They transferred the Roman artichoke (variety without thorns) from their vegetable gardens in Schito, near Castellamare di Stabia, to the fertile Sele Plain. This artichoke has a firm and fragrant flower head, lush vegetation and a reddening at the top that make it beautiful as well as good to eat. Through time, the artichoke grown on the Sole Plain, its ideal production area, has gradually become different from the original matrix, thus forming the present biotype called Tondo di Paestum (Paestum Round), for which the IGP.

The spread of specialised/arming began towards the end of 1920, following works of reclamation and agricultural transformation. Since then this product has increased in economic value, gradually becoming a local symbol and part of the local quality produce of Campania. Over the years the artichoke has taken on the role of the most important crop on the Sole Plain, especially since it replaced the tomato, which had problems caused by virosis, a particularly serious disease. Today the Paestum Artichoke is grown in fifteen communes on the Sele Plain (among them Capaccio, Eboli, Battipaglia, Pontecagnano and Serre), over a total surface area of about 2,000 hectares and a maximum production of 200,000 quintals. It must be considered that no more than 3 or 4 flower heads meeting quality requirements can be obtained from each plant. The production of artichokes in the Salerno area alone accounts for 90% of the total for Campania. The flower heads ripen between February and May, which enables the Paestum Round to be on the market before any other Roman artichoke. Let's take a closer look at the organoleptic and morphological features that have made the Paestum artichoke so popular on the market and in the kitchen, where it is used to make various traditional recipes and local dishes. It has large flower heads, of the typical rounded shape, which are green with purple hues, compact, fleshy, soft and with non-prickly bracts, tender when cooked. Its good quality goes without saying. It is best eaten fresh or just blanched with a pinch of salt and a drizzle of extra virgin olive oil, but can be eaten in any way, raw, cooked, in oil or pickled. Then there are the marvellous health and therapeutic properties, due to the high content of vitamins and mineral salts. It is energy-giving, stimulant, a tonic for the heart and favours the elimination of cholesterol. It is a treasure. Once, our grandmothers used artichokes to prepare a "medicinal wine" to cure the liver. The recipe? Leave a litre of good white wine and 20 grams of fresh artichoke leaves to macerate for 5 days, filter, decant the wine into a bottle and drink a small glass twice a day. Try it to believe it.