Produce Briefs...
Radicchio
Cooking radicchio brings out the vegetable's natural sweetness but it can also be served fresh. Grill radicchio halves and combine with cooked white beans and balsamic vinaigrette.
Green Swiss Chard
Swiss chard leaves grow on a pale whitish-green stalk. Shiny and dark green, the crinkly green leaves offer a taste that lies somewhere between asparagus and celery with possibly a hint of beet.
Grower
Seasons/Availability
California Artichokes are available year-round.
Current Facts
Artichokes are members of the Compositae, the huge daisy family. In fact, when you eat an artichoke, you are eating in essence a flower bud.
Description/Taste
Weighing in it at about 1.5 pounds each, this artichoke is the artichoke of all artichokes. Unlike other artichokes, the Lyon comes with a 7" stem that when cooked is also quite edible. The Lyon is round and robust, boasting more heart than any other artichoke. The heart is sweet, dense and unequivocal in flavor and richness.
Nutritional Value
Artichokes are a good source of fiber, vitamin A and vitamin C, potassium, iron, magnesium, calcium and zinc.
Applications
There are so many things you can utilize the Lyon artichoke for: steaming, roasting, braising, poaching. Once cooked, you can use the heart for a puree, top a pizza or just eat it with some lemon juice and sea salt. Just don't let any of this premier artichoke go to waste, You will never have tasted any artichoke like it prior or since.
Geography/History
From 1530, artichoke gardens were to be found around Lyon and Cavaillon, but the buds produced were small and decidedly not plentiful, rendering the artichoke of the period a true luxury item. The 19th century saw the peak of production of the artichoke in France.
Recipe Ideas
Recipes that include Lyon Artichokes. One
is easiest, three is harder.
| Life's A Choke Farms |
Seasons/Availability
California Artichokes are available year-round.
Current Facts
Artichokes are members of the Compositae, the huge daisy family. In fact, when you eat an artichoke, you are eating in essence a flower bud.
Description/Taste
Weighing in it at about 1.5 pounds each, this artichoke is the artichoke of all artichokes. Unlike other artichokes, the Lyon comes with a 7" stem that when cooked is also quite edible. The Lyon is round and robust, boasting more heart than any other artichoke. The heart is sweet, dense and unequivocal in flavor and richness.
Nutritional Value
Artichokes are a good source of fiber, vitamin A and vitamin C, potassium, iron, magnesium, calcium and zinc.
Applications
There are so many things you can utilize the Lyon artichoke for: steaming, roasting, braising, poaching. Once cooked, you can use the heart for a puree, top a pizza or just eat it with some lemon juice and sea salt. Just don't let any of this premier artichoke go to waste, You will never have tasted any artichoke like it prior or since.
Geography/History
From 1530, artichoke gardens were to be found around Lyon and Cavaillon, but the buds produced were small and decidedly not plentiful, rendering the artichoke of the period a true luxury item. The 19th century saw the peak of production of the artichoke in France.
Recipe Ideas
Recipes that include Lyon Artichokes. One
is easiest, three is harder.| Hobson's Choice |
|
Fire Roasted Artichokes |
| Columbus Food Adventures |
|
Artichokes Three Ways |
| Food Blogga |
|
How to Clean, Cook, and Eat an Artichoke |
| California Artichoke Advisory Board |
|
Everything Artichoke |
