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Ramps
The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
SalanovaĀ® Lettuces
SalanovaĀ® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Grower
Lyon artichokes are the most imposing of all artichoke varieties, weighing in at an average of 1-2 pounds each. Its appearance is bold, its sharply tapered, thorned leaves forming a tight rounded floret. The most edible part of the Lyon artichoke is its heart. Its size qualifies it to have more heart than any other artichoke. When cooked the heart is sweet and nutty with notes of barley and butter.
Lyon artichokes are available in the spring and fall.
The Lyon artichoke, Gros Vert de Laon, botanical name Cyrnara scolymus, is the immature flower head of an herbaceous perennial thistle plant and member of the Aster, Asteraceae family, also known as the Compositae family. When you eat an artichoke, you are eating in essence a flower bud. The first mature harvest of artichokes is known as the Kings, as it produces the largest-sized florets. Subsequent production will produce smaller flowering heads. Almost all parts of the artichoke plant are rendered useful. The leaves produce an extract that was historically substituted for quinine. They have also been used as a substitute for hops in beer making. The entire plant is used as feedstock and turned into the soil as organic matter.
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.
The Lyon artichoke is substantial enough that it can be used for several applications. It can be steamed and braised. It should be partially steamed just to infuse it with enough moisture prior to roasting or grilling. Though the leaves are edible, the artichoke can be trimmed down to the heart and bottom. The artichoke hearts should be stored in a brine solution of water, lemon juice and sea salt prior to cooking to prevent the flesh from browning. Cooked artichoke hearts can be pureed into sauces and soups. They can also be used in salads, as a pizza topping or pasta ingredient. Complimentary pairings include citrus, garlic, olives and olive oil, thyme, rosemary, marjoram, chiles, bacon, proscuitto, poultry, truffles, morels, and woodsy mushrooms, cheeses such as feta, chevre and pecorino, pistachios, pine nuts, pepitas, red wine and balsamic vinegar and salad greens such as mesclin, arugula and butter lettuce.
During the 16th century, artichokes were found in Royal gardens in Lyon and Cavaillon, France, rendering the artichoke of the period a true luxury item for the upper echelons of society.
The name artichoke, is a grammatical descendant of the ancient Spanish word alcarchofa, which in turn came from the Arabic al harsuf. This etymology reflects the origin of the artichoke as the Iberian Peninsula, which was in 12th century Islamic Andalusia. The Romans are credited with cultivating artichokes as an edible plant but it became all but forgotten and disdained during the Dark Ages. It wasn't until the 16th Century that the artichoke became a relevant food plant once again. One plant can sustain prolific harvests for several years until it eventually will stop producing. The Lyon artichoke comes from an extensive breeding program in France. It flourishes in the agricultural landscape of coastal marine regions with cool, foggy summer mornings.
Recipes that include Lyon Artichokes. One
is easiest,
three is harder.
People have shared Lyon Artichokes using the Specialty Produce app for iPhone and Android.
| Life's A Choke Farms |
Description/Taste
Lyon artichokes are the most imposing of all artichoke varieties, weighing in at an average of 1-2 pounds each. Its appearance is bold, its sharply tapered, thorned leaves forming a tight rounded floret. The most edible part of the Lyon artichoke is its heart. Its size qualifies it to have more heart than any other artichoke. When cooked the heart is sweet and nutty with notes of barley and butter.
Seasons/Availability
Lyon artichokes are available in the spring and fall.
Current Facts
The Lyon artichoke, Gros Vert de Laon, botanical name Cyrnara scolymus, is the immature flower head of an herbaceous perennial thistle plant and member of the Aster, Asteraceae family, also known as the Compositae family. When you eat an artichoke, you are eating in essence a flower bud. The first mature harvest of artichokes is known as the Kings, as it produces the largest-sized florets. Subsequent production will produce smaller flowering heads. Almost all parts of the artichoke plant are rendered useful. The leaves produce an extract that was historically substituted for quinine. They have also been used as a substitute for hops in beer making. The entire plant is used as feedstock and turned into the soil as organic matter.
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
The Lyon artichoke is substantial enough that it can be used for several applications. It can be steamed and braised. It should be partially steamed just to infuse it with enough moisture prior to roasting or grilling. Though the leaves are edible, the artichoke can be trimmed down to the heart and bottom. The artichoke hearts should be stored in a brine solution of water, lemon juice and sea salt prior to cooking to prevent the flesh from browning. Cooked artichoke hearts can be pureed into sauces and soups. They can also be used in salads, as a pizza topping or pasta ingredient. Complimentary pairings include citrus, garlic, olives and olive oil, thyme, rosemary, marjoram, chiles, bacon, proscuitto, poultry, truffles, morels, and woodsy mushrooms, cheeses such as feta, chevre and pecorino, pistachios, pine nuts, pepitas, red wine and balsamic vinegar and salad greens such as mesclin, arugula and butter lettuce.
Ethnic/Cultural Info
During the 16th century, artichokes were found in Royal gardens in Lyon and Cavaillon, France, rendering the artichoke of the period a true luxury item for the upper echelons of society.
Geography/History
The name artichoke, is a grammatical descendant of the ancient Spanish word alcarchofa, which in turn came from the Arabic al harsuf. This etymology reflects the origin of the artichoke as the Iberian Peninsula, which was in 12th century Islamic Andalusia. The Romans are credited with cultivating artichokes as an edible plant but it became all but forgotten and disdained during the Dark Ages. It wasn't until the 16th Century that the artichoke became a relevant food plant once again. One plant can sustain prolific harvests for several years until it eventually will stop producing. The Lyon artichoke comes from an extensive breeding program in France. It flourishes in the agricultural landscape of coastal marine regions with cool, foggy summer mornings.
Recipe Ideas
Recipes that include Lyon Artichokes. One
is easiest,
three is harder.Recently Shared
People have shared Lyon Artichokes using the Specialty Produce app for iPhone and Android.
Produce Sharing allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
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Central market of Athens Greece
Near Athens, Attiki, GreeceAbout 12 days ago, 7/11/19 Sharer's comments : Artichokes from France š«š· 
Santa Monica Farmers Market
Roberto
Near Santa Monica, California, United States1-805-315-0035 About 76 days ago, 5/08/19 Sharer's comments : Suncoast Farms 
Santa Monica Farmers Market
Roberto
Near Santa Monica, California, United States1-805-315-0035 About 83 days ago, 5/01/19 Sharer's comments : Suncoast Farms 365 Whole Foods Market cedar park tx Near Cedar Park, Texas, United States About 297 days ago, 9/29/18 Sharer's comments : Lyon Artichokes spotted at 365 Whole Foods Market cedar park tx. pick n save Menomonee Falls Near Butler, Wisconsin, United States About 387 days ago, 7/01/18 First Alternative Natural Foods Co-Op Near Corvallis, Oregon, United States About 469 days ago, 4/10/18 Sharer's comments : Lyon Artichokes spotted at First Alternative Natural Foods Co-Op. First Alternative Natural Foods Co-Op Near Corvallis, Oregon, United States About 469 days ago, 4/10/18 Sharer's comments : Lyon Artichokes spotted at First Alternative Natural Foods Co-Op. 
Vista Farmers Market
Near Vista, California, United StatesAbout 633 days ago, 10/28/17 Sharer's comments : Lyon Artichokes spotted at Vista Farmers Market. |
