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.
Italian Black Summer Truffles
Black summer truffles are more subtle than the winter variety. Shave truffle over cooked potatoes, toss with herbs and a shallot vinaigrette. Thinly shave truffle over scrambled eggs.
Grower
Baby Green artichokes are available year round with a peak season in the spring.
Baby Green 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. More than one hundred-forty artichoke varieties exist but less than forty are commercially grown. Baby Green artichokes are the smaller artichokes growing on the same plant as larger artichokes. Most commonly they are found growing on globe artichoke and desert globe artichoke plants. They grow in the inner shaded part of the plant.
Baby Green artichokes are roughly two inches in diameter when harvested. Their tender firm leaves form a compact floret with pistachio and lime green tones throughout. Baby Green artichokes are nearly chokeless, though they will still contain needle-like thorns on the tips of the artichoke's outer leaves. A raw Baby Green artichoke is crisp, slightly bitter, tanic and nutty. When cooked, Baby Green artichokes develop flavors of toasted nuts, dry grass and caramel. Although not as meaty as a globe, they still provide a substantial meaty consistency when cooked. Of all the baby varieties, the Green provides the most "heart", which is considered the most edible and delicious part of the plant.
Artichokes are inherently high in fiber and low in calories. They are loaded with nutrients and phytochemicals known to contribute to the prevention of certain types of heart disease, cancer, and birth defects.
Baby Green artichokes may be braised, steamed, roasted, boiled, baked, marinated and hearts preserved in oil. When slow-cooked, such as roasting, braising and poaching, artichokes become tender, more flavorful and they absorb the savory flavors around them most optimally. Artichokes pair well with both fatty ingredients and high acid ingredients. Complimentary ingredients include anchovies, bacon, basil, butter, cheeses, especially goat and feta, cream, garlic, lemon, hollandaise, mushrooms, pepper, sausage, thyme, tomatoes, vinaigrettes, white wine and truffles. For the optimum quality baby artichoke, select artichokes that have a tight core. If you squeeze an artichoke and it squeaks, it is fresh.
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. Baby Green artichokes are primarily cultivated in Italy, France and Belgium for farmers markets. The only other region producing commercial Baby Green artichoke crops is the central coastal region of California, where crops are grown as perennials. One plant can produce harvests for several years. Green artichokes are prolific, hardy and well adapted to growing in cool conditions. They thrive best, though in temperate coastal climates.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Baby Green Artichoke. One
is easiest, three is harder.
| Life's A Choke Farms |
Seasons/Availability
Baby Green artichokes are available year round with a peak season in the spring.
Current Facts
Baby Green 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. More than one hundred-forty artichoke varieties exist but less than forty are commercially grown. Baby Green artichokes are the smaller artichokes growing on the same plant as larger artichokes. Most commonly they are found growing on globe artichoke and desert globe artichoke plants. They grow in the inner shaded part of the plant.
Description/Taste
Baby Green artichokes are roughly two inches in diameter when harvested. Their tender firm leaves form a compact floret with pistachio and lime green tones throughout. Baby Green artichokes are nearly chokeless, though they will still contain needle-like thorns on the tips of the artichoke's outer leaves. A raw Baby Green artichoke is crisp, slightly bitter, tanic and nutty. When cooked, Baby Green artichokes develop flavors of toasted nuts, dry grass and caramel. Although not as meaty as a globe, they still provide a substantial meaty consistency when cooked. Of all the baby varieties, the Green provides the most "heart", which is considered the most edible and delicious part of the plant.
Nutritional Value
Artichokes are inherently high in fiber and low in calories. They are loaded with nutrients and phytochemicals known to contribute to the prevention of certain types of heart disease, cancer, and birth defects.
Applications
Baby Green artichokes may be braised, steamed, roasted, boiled, baked, marinated and hearts preserved in oil. When slow-cooked, such as roasting, braising and poaching, artichokes become tender, more flavorful and they absorb the savory flavors around them most optimally. Artichokes pair well with both fatty ingredients and high acid ingredients. Complimentary ingredients include anchovies, bacon, basil, butter, cheeses, especially goat and feta, cream, garlic, lemon, hollandaise, mushrooms, pepper, sausage, thyme, tomatoes, vinaigrettes, white wine and truffles. For the optimum quality baby artichoke, select artichokes that have a tight core. If you squeeze an artichoke and it squeaks, it is fresh.
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. Baby Green artichokes are primarily cultivated in Italy, France and Belgium for farmers markets. The only other region producing commercial Baby Green artichoke crops is the central coastal region of California, where crops are grown as perennials. One plant can produce harvests for several years. Green artichokes are prolific, hardy and well adapted to growing in cool conditions. They thrive best, though in temperate coastal climates.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Tapenade | San Diego CA | 858-551-7500 |
| Alchemy Restaurant | San Diego CA | 619-255-0616 |
| J six | San Diego CA | 619-531-8744 |
| Brooklyn Girl | San Diego CA | 619-296-4600 |
| Nine - Ten | San Diego CA | 858-964-5400 |
| Inn at the Park | San Diego CA | 619-296-0057 |
| Stingaree | San Diego CA | 619-544-0867 |
| Plan Cha | La Mesa CA | 619-213-4277 |
| Inn at Rancho Santa Fe | Rancho Santa Fe CA | 800 843 4661 |
| Prado at Balboa Park Banquets | San Diego CA | 619-744-3732 |
| Starlite | San Diego CA | 619-358-9766 |
| La Valencia | San Diego CA | 858-551-3750 |
| Cafe Chloe | San Diego CA | 619-232-3242 |
| La Costa Glen South | Carlsbad CA | FRONT: 760-704-1000 |
| Whisknladle | San Diego CA | 858-551-7575 |
| Crosby National Golf Club LLC | Rancho Santa Fe CA | 858-227-0172 |
| Table 926 | San Diego CA | 858-539-0926 |
| Fishery | San Diego CA | 858-272-9985 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Pacific Athletic Club | San Diego CA | 858-509-0700 |
Recipe Ideas
Recipes that include Baby Green Artichoke. One
is easiest, three is harder.
