Some of the islands and inlets dotting the Venetian Lagoon are inhabited or they were until some time ago. These are the most permanent islands, which are flooded only exceptionally, and stay on the surface of the water for centuries, even if most of them sink partly or totally under the water in the end, and Others take their place. This is an abandoned farmhouse on an island in the northern part of the lagoon. These farms usually grow vegetables, and especially artichokes. The most prized Venetian artichokes grow in gardens on the islands of the city's lagoon. The salty water of the lagoon is said to give a unique flavor to vegetables. The mineral-rich soil on the small island of Sant'Erasmo yields bright yellow artichokes called "canaries" (canarini). Gardens on the Lido at Malamocco produce artichokes that aren't as yellow and are esteemed for a more bitter flavor. Castraure, botoli, canarini - they are Venetian artichokes, fresh in the spring and prized for their bitter flavors. Castraure (in season the last half of April) are the artichoke's first, topmost, floral shoots, lopped off to "castrate" the plant. This action stimulates laterally growing artichokes that are called botoli (don't pronounce the "l") in Venetian dialect. Botoli (available in May) are smaller than castraure, but less bitter - and far less expensive, since each plant produces many botoli but only one castraure. Castraure are usually cooked in a style called scaltriti - sauteed in extra virgin olive oil until brown, then braised with garlic and water or broth, garnished with chopped parsley. Some cooks deep-fry lightly battered castraure or botoli wedges in extra-virgin olive oil. Thank you for your kind comments.