Sliced lengthwise, they can be eaten even uncooked, dipping them in a moisture of olive oil, pepper and salt (pinzimonio).
The isles of the Lagoon of Venice, and the Venetian Coastal are famous for a high quality artichokes production. They are much smaller than, I.E. the Roman artichokes, but very tasty.
The castraure are the first buds to come from the plant each year, which are cutted away to improve the productivity of the plant.
A single artichoke plant, after this operation, can produce more than one hundred chilos of artichokes in one season.
The most famous island for castraure production is the isle of Sant´Erasmo, where a fair is made in the season of the buds cutting.