20th Century Italian Artichoke Plates

Potters in the region of Bassano del Grappa and other ceramic centres in Italy made tableware like this item for domestic dining and export markets. They were crafted during the mid to late twentieth century to serve steamed artichokes by providing a dedicated space for the vegetable along with wells for drawn butter or dipping sauces. Artisans shaped these pieces using earthenware clay, pressing them into moulds to create the raised leaf texture before applying a glossy white glaze and firing them in a kiln.

Households used these specialist plates during formal or leisurely family meals when serving whole artichokes as a starter or course. Diners placed the cooked artichoke in the main well, plucked off the leaves to dip them in the sauce compartment, and discarded the fuzzy choke into the centre. Their popularity grew as specialized dining accessories became fashionable in home kitchens, though their use eventually declined as modern dining habits shifted towards simpler, all-purpose dinnerware.