Inventory, 20 lbs : 15.75
This item was last sold on : 07/19/17
|Ocean Mist Farms||Homepage|
Cocktail artichokes are simply 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 pant. Their protection from the sun yields slower growth. They are more rounded in shape in the winter and spring and become nearly conical in the summer months. If trimmed and cooked properly, every part of the cocktail artichoke is edible, as its size renders little choke, if any. Cocktail artichokes are tender and sweeter but less meaty than their mature counterparts.
Cocktail artichokes peak season is in spring, but are usually available year-round.
Artichokes, botanical name Cyrnara scolymus, are the young flower heads of an herbaceous perennial plant and member of the Compositae family. A strange occurrence known as the "Artichoke Effect" changes the palate's reaction to certain drinks after eating artichokes. This is due to the compounds found in artichokes, chlorogenic acid and cynarin, which impair sweet receptors in taste buds.
Cocktail artichokes may be braised, steamed, roasted, boiled, baked, marinated and hearts preserved in oil. 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 artichoke, select artichokes that have a tight core and feel substantial regardless of size. if you squeeze the artichoke and it squeaks, it is fresh. It is advised to rinse and scrub artichokes well before using to remove the naturally occurring bitter film the plant produces while growing. To preserve the artichoke's color and prevent browning, soak in a lemon and water solution.
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. Artichokes are most commonly cultivated in Italy, France, Belgium and in California. The first artichoke seeds were brought to America by Italian immigrants and transplanted in the coastal region of Northern and Central California, where today, 99% of all artichokes in the U.S. are grown. Although very hardy, it is only temperate coastal marine climates that artichokes thrive.
Restaurants currently purchasing this product as an ingredient for their menu.
|Mr A's||San Diego CA||619-239-1377|
|The Joint||San Diego CA||619-222-8272|
|Bleu Boheme||San Diego CA||619-255-4167|
|Georges at the Cove||San Diego CA||858-454-4244|
|Kettner Exchange||San Diego CA||312-415-5455|
|The Bellows||San Marcos CA||619-395-6325|
|Salvatore's||San Diego CA||619-544-1865|
|Catania La Jolla||La Jolla CA||619-295-3173|
|Lodge at Torrey Pines Main||San Diego CA||858-453-4420|
|Chef Jenn||Solana Beach CA||858-212-9054|
|Addison Del Mar||Del Mar CA||858-350-7600|
|Rancho Valencia||Del Mar CA||858-756-1123|
|Bice Ristorante||San Diego CA||469-450-3519|
|Pamplemousse Grill||Solana Beach CA||858-792-9090|
|Isola La Jolla||La Jolla CA||858-412-5566|
|Four Seasons Residence Club||Carlsbad CA||760-603-3700|
|Buona Forchetta||San Diego CA||619-381-4844|
|Bistro du Marche by Tapenade||La Jolla CA||858-551-7500|
|Izakaya Pacific Beach||San Diego CA||858-274-2742|
|Buon Appetito||San Diego CA||619-238-9880|
|University Club||San Diego CA||619-234-5200|
|Bitter Brothers Brewing Co.||San Diego CA||619-961-9960|
|Ponsatys||Rancho Santa Fe CA||858-771-1871|
|Pendry SD (Lion Fish)||San Diego CA||619-738-7000|
|Lodge at Torrey Pines Grill||San Diego CA||858-453-4420|
|Shipping Order||San Diego CA||619-295-3172|
|Barbarella||San Diego CA||858-454-7373|
|Village Vino||San Diego CA||619-546-8466|
Recipes that include Cocktail Artichokes. One is easiest, three is harder.
|My California Roots||Balsamic Grilled Baby Artichokes|
|Philo's Kitchen||Preserved Baby Artichokes in Oil|
|Menu Musings of a Modern American Mom||Stuffed Baby Artichokes with Lemon Vinaigrette|
|Tartelette||Grilled Baby Artichokes with Chimichurri|
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