In order to get the registered appellation from our area, artichokes must fit many strict criteria, including some of size and of blooming level. Therefore they are not harvested in one shot, but through many successive waves spaced by a couple of days. They are usually collected by a team of three, working on adjacent vegetable rows in the field. An automatic carriage is progressing at a steady pace over the middle row. The mature artichoke heads are then cut out with special scissors and thrown in the carriage.
