Produce Briefs...
Orange Honeydew Melon
Oval-to-round and a delicious cross between a cantaloupe and a honeydew, the very fleshy juicy orangish-yellow pulp of the orange honeydew melon is encased in a hard very yellow matching rind.
Sharlyn Melon
The Sharlyn melon has a cracked skin with tan and yellow-orange coloring. Superficially resembling an elongated Cantaloupe, the Sharlyn does not possess the sweet unctuous flavor of Cantaloupes, rather a more restrained balance of sweetness
Grower
Anzio artichokes are available in spring and fall.
Anzio artichokes, botanical name Cyrnara scolymus, are the young flower heads of an herbaceous perennial thistle plant and member of the Aster, Asteraceae family, also known as the Compositae family. Artichokes contains the volatile compound cynarin, which alters the perception of our taste buds, thus enhancing the sweet flavor of other foods and the flavor of beverages, especially wine. This has made it a point of culinary disdain among sommeliers who claim the artichoke can ruin one's palate for the favorable characteristics of most wines.
Baby Anzio artichokes are only roughly two inches in diameter when harvested. Their tender firm leaves form a compact floret characteristic of their lineage, with blushing violet purple and pistachio green tones throughout. When cooked, Anzios are rich with flavors of toasted nuts, dry grass and caramel. Baby Anzio artichokes are nearly chokeless, though they will still contain needle-like thorns on the tips of the artichoke's outer leaves.
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. Anzio artichokes are showcased best when braised in garlic and thyme butter or basted on the grill with olive oil and lemon. It is recommended that the outer leaves of the artichoke are removed prior to cooking as they are inherently tough and may contain thorns. Anzios are small, so cooking time is favorable over larger varieties. Anzio artichoke leaves and their hearts are commonly preserved in brine or oil.
Artichokes were first cultivated in the Mediterranean region thousands of years ago, specifically in the northern region of Africa, called Maghreb, where they are still found growing in their wild state. The Anzio artichoke is a hybrid of Fiesole and Green artichokes and a relative of the Romanesco artichoke of the Lazio region of Italy. It is primarily cultivated in Italy and France for farmers markets. The only other region producing commercial Anzio artichoke crops is the central coastal region of California, where crops are grown as perennials. One plant can produce harvests for several years.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Baby Anzio Artichokes. One
is easiest, three is harder.
| Life's A Choke Farms |
Seasons/Availability
Anzio artichokes are available in spring and fall.
Current Facts
Anzio artichokes, botanical name Cyrnara scolymus, are the young flower heads of an herbaceous perennial thistle plant and member of the Aster, Asteraceae family, also known as the Compositae family. Artichokes contains the volatile compound cynarin, which alters the perception of our taste buds, thus enhancing the sweet flavor of other foods and the flavor of beverages, especially wine. This has made it a point of culinary disdain among sommeliers who claim the artichoke can ruin one's palate for the favorable characteristics of most wines.
Description/Taste
Baby Anzio artichokes are only roughly two inches in diameter when harvested. Their tender firm leaves form a compact floret characteristic of their lineage, with blushing violet purple and pistachio green tones throughout. When cooked, Anzios are rich with flavors of toasted nuts, dry grass and caramel. Baby Anzio artichokes are nearly chokeless, though they will still contain needle-like thorns on the tips of the artichoke's outer leaves.
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. Anzio artichokes are showcased best when braised in garlic and thyme butter or basted on the grill with olive oil and lemon. It is recommended that the outer leaves of the artichoke are removed prior to cooking as they are inherently tough and may contain thorns. Anzios are small, so cooking time is favorable over larger varieties. Anzio artichoke leaves and their hearts are commonly preserved in brine or oil.
Geography/History
Artichokes were first cultivated in the Mediterranean region thousands of years ago, specifically in the northern region of Africa, called Maghreb, where they are still found growing in their wild state. The Anzio artichoke is a hybrid of Fiesole and Green artichokes and a relative of the Romanesco artichoke of the Lazio region of Italy. It is primarily cultivated in Italy and France for farmers markets. The only other region producing commercial Anzio artichoke crops is the central coastal region of California, where crops are grown as perennials. One plant can produce harvests for several years.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| La Valencia | San Diego CA | 858-551-3750 |
Recipe Ideas
Recipes that include Baby Anzio Artichokes. One
is easiest, three is harder.| Columbus Food Adventures |
|
Artichokes Three Ways |
