Produce Briefs...
Maui Onions
Two characteristics set the Maui onion apart from other yellow onions: the high sugar and high moisture content of its flesh.
Fingerling Russian Banana Potatoes
Although very petit in size, fingerlings are fully mature when harvested, thus they should not to be confused with new potatoes, potatoes that are harvested when immature.
Grower
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.
Recipe Ideas
Recipes that include Baby Anzio Artichoke. 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.
Recipe Ideas
Recipes that include Baby Anzio Artichoke. One
is easiest, three is harder.| Stephen Cooks |
|
Grilled Baby Artichokes |
| Hunter Angler Gardener Cook |
|
Stewed Artichokes with Fresh Fava Beans |
| Stonelane Orchard |
|
Baby Artichokes with Garlic and Tomatoes |
