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Baby Purple (Fiesole) Artichokes
Inventory, lb : 0
This item was last sold on : 07/21/18
|Life's A Choke Farms|
The Fiesole artichoke is defined by its tulip shaped floret and deep violet-wine colored exterior that fades little when cooked. It is harvested young, at approximately 2 inches in diameter, for its tenderness and rich flavor. An immature Fiesole artichoke also has the advantage of being virtually chokeless, though its outer leaves have the artichoke's trademark thorny tips. It has intense fruity and nutty flavors and grassy tones and is considered to be the most flavorful of all baby artichoke varieties.
Baby Fiesole artichokes are available year-round with a peak season in the spring.
The baby Purple artichoke is more properly and commonly known by its given name, Fiesole. Fiesole artichokes, botanical name Cyrnara scolymus, are the immature flower heads of an herbaceous perennial thistle plant and member of the Compositae family.
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 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 the 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. Fiesole artichokes owe their name to the city of Fiesole, Italy, an ancient Etruscan town located in the scenic hills above Florence. They were initially bred from the Violetta de Provence artichoke, a purple variety native to southern France.
Recipes that include Baby Purple (Fiesole) Artichokes. One is easiest, three is harder.