Baby Violet Artichokes, 5 Pieces

Baby Violet Artichokes are 5 baby violet artichokes – the small, tender Italian variety that can be eaten whole, as the choke has not yet developed. Baby violet artichokes are one of the most prized and versatile of all Italian vegetables. As a result, they suit a far wider range of preparations than large globe artichokes. Furthermore, you can eat them raw, fry, braise or grill them without the lengthy preparation of full-grown artichokes. In particular, deep-frying baby violet artichokes in the Roman style – carciofi alla giudia – is one of the great preparations of Italian cooking.

About Baby Violet Artichokes

We source our vegetables and seasonal produce from specialist growers across Britain and Europe. In particular, we select every variety for its flavour, condition and provenance. As a result, the produce we deliver meets a standard well above what most supermarkets carry. Furthermore, we prioritise seasonal and heritage varieties over commodity produce. These varieties exist because growers selected them for taste, not yield or shelf life. However, they require more care and attention to grow. In particular, heritage and specialty vegetables often have shorter seasons and more demanding growing conditions. Additionally, we work with growers who share our commitment to quality. A short supply chain from grower to your door makes all the difference to freshness. That is why Baby Violet Artichokes from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Baby Violet Artichokes From Us

Cooking with genuinely seasonal and specialty produce transforms everyday dishes. In contrast to commodity vegetables, these varieties carry a depth of flavour that rewards simple treatment. As a result, the best preparation is often the simplest. Furthermore, freshness is everything with vegetables. We deliver direct from our suppliers so you cook with produce at its peak. However, even the finest vegetables need a little attention in the kitchen. In particular, most benefit from minimal cooking rather than long boiling. Moreover, good olive oil, sea salt and a little acidity — lemon juice or a splash of vinegar — bring out the best in almost everything. Additionally, the variety and provenance of what you cook matters. That is why we choose these ingredients so carefully.

How to Cook Baby Violet Artichokes

To get the very best from Baby Violet Artichokes:

• Remove the toughest outer leaves, halve and rub immediately with lemon to prevent browning.
• Fry in plenty of olive oil or sunflower oil at 170°C until golden and crisp – the Roman carciofi alla giudia preparation.
• Furthermore, baby violet artichokes braise beautifully – cook whole in white wine, olive oil and garlic until completely tender.
• Additionally, slice very thinly raw and dress with olive oil, Parmesan shavings and lemon for a classic insalata di carciofi.

Perfect Pairings

Baby Violet Artichokes pairs beautifully with:

• Good olive oil and lemon – the essential artichoke companions
• Aged Parmesan or Pecorino shavings alongside
• A chilled Vermentino, Soave or a light Verdicchio alongside
• Mint, parsley and garlic for the Roman-style braised preparation

Storage: Keep refrigerated and use within a few days of delivery. Most vegetables are best stored unwashed in the fridge. However, root vegetables and onions keep well in a cool, dark, dry place. Furthermore, use as soon as possible after delivery for the finest flavour. Delivered fresh and ready to prepare.

However you prepare it, Baby Violet Artichokes brings a depth of flavour and quality to the table that commodity produce simply cannot match. Moreover, cooking with the finest seasonal produce is one of the great pleasures of the kitchen.