Executive Chef Erik Gosswiller
of Seau's The Restaurant

Baby Anzious Artichoke
Inventory, lb : 0
This item was last sold on : 12/22/09

Grower

Life's A Choke Farms

Seasons/Availability
California artichokes are available throughout the year with peak seasons in Spring and Fall, April-May and September-November.

Current Facts
Light red and only roughly one-two inches in diameter when fully grown, the baby anzio is a relative of the romanesco artichoke of the Lazio region of Italy. Like many baby artichokes, baby anzios can be cooked and eaten whole.

Description/Taste
Both meaty and nutty at the same time, this artichoke is 100% edible and full-flavored for its pint-sized appearance.

Applications
When slow-cooked, such as roasting, braising and poaching, artichokes become tender, more flavorful and they absorb the savory flavors around them most optimally. Favorite companions are lemon, butter, herbs and soft cheeses such as chevre and feta. Try braising anzio artichokes in garlic and thyme butter or basting on the grill with lemon-infused olive oil. Anzios are small, so cooking time is favorable over larger varieties.

Ethnic/Cultural Info
The origin of artichokes is unknown, though they are said to have come from the Maghreb (North Africa), where they are still found in the wild state.

Geography/History
Locally grown in California, baby anzio artichokes are a successful hybrid of a baby purple artichoke and a baby green artichoke, the reason for their attractive two-tone coloration. California supplies one hundred percent of commercial artichokes in America.


Featured Recipes
Recipes that include Baby Anzious Artichoke. One is easiest, three is harder.

Sippity Sup		Who Loves Ya Baby (Purple Artichokes)
Cooking For Engineers		Grilled Artichokes