Taxonomy, ecology and distribution of the Sicilian relatives of artichoke (Cynara scolymus, Asteraceae)

Abstract

Cynara L. (Asteraceae, Carduoideae) is a genus native of the Mediterranean and the Irano- Turanian regions. It includes about 10 species and among these only Cynara scolymus L. is widely cultivated; this taxon is often treated as a subspecies [C. cardunculus subsp. scolymus (L.) Hayek] or as variety [C. cardunculus var. scolymus (L.) Fiori] or most recently as synony- mous (see https://wfoplantlist.org). Regardless to the systematic classification, some other species and subspecies are counted among the wild relatives of the cultivated taxon. Among the wild rel- atives of C. scolymus a prominent place has always been occupied by C. cardunculus L., a wild species widely accepted as the ancestor of the cultivated forms. The artichoke (C. scolymus) is one of the oldest vegetables; in Italy it was mostly selected and cultivated especially in Roman times and has characterized cooking recipes in the last two thou- sand years and beyond. In Sicily, the artichoke always had an economic interest; it includes several cultivars each typical of a countryside area where his potential is highest like the ‘Spinoso Palermitano’ or ‘Spinoso di Cerda’, the ‘Vagghiàrdu’ or ‘Violetto di Niscemi’, the ‘Violetto Catanese’ (or ‘Ramacchese’), the ‘Violetto Siracusano’ (or ‘ Violetto di Lentini’), the ‘Spinoso di Menfi’. In addition, different ecotypes are widespread cultivated in Sicily, often propagated by vegetative means, a germplasm as well useful and worthy of being recorded and preserved. In Palermo, where the artichoke most distinguishes street food, alongside the thorny violet – the most renowned and commercially expensive – three other forms are cultivated, partly unarmed, two of which have flower heads very similar to the nominal subspecies of C. cardunculus and of which the small flower heads are used, boiled in lightly salted wate. The wild thistle (C. cardun- culus) is historically harvested and eaten during the winter until spring as boiled and/or fried and (or in batter) vegetable and often characterized the historical dishes on the tables of San Giuseppe. Moreover, in some disadvantaged areas (e.g. Cammarata, Valle dell’Inferno) there was a tradition in late spring to eat the heads of the wild thistle after patiently removing the thorns. The wild ancestor C. cardunculus subsp. cardunculus in Sicily is widely distributed mainly in the grazed clay soils, from the coastal area to the mid-mountain. The species includes other two subspecies: C. cardunculus subsp. zingaroenesis (Raimondo & Domina) Raimondo & Dom- ina growing in the western part of the island; C. cardunculus subsp. flavescens Wiklund, native of the Iberian Peninsula, Canary Islands and North Africa, has been reported in Sicily for an inland hill of Caltanissetta province, but according to our investigations it occurs in a wider area. Within the genus Cynara, in the Mediterranean region, natural hybrids are also known and among these one recently described in Spain (C. ×gaditana Blanca & Sánch. Carr.; C. ×pacensis F.M. Vázquez). Also in Sicily, a limited wild population found in the Monti Sicani area has a hy- brid character, with evident intermediate characters between some cultivated forms of C. scolymus and the widespread C. cardunculus subsp. cardunculus. In conclusion, in Sicily, the artichoke (C. scolymus) would have as wild ancestor C. cardun- culus subsp. cardunculus and as wild relatives occur: C. cardunculus subsp. zingaroensis and C. cardunculus subsp. flavescens.