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Artichokes Fiore Viola
Inventory, 24 ct : 0
This item was last sold on : 12/23/17
Fiore Viola artichokes are large globe-shaped with vibrant purple outer leaves that lighten as you get closer to the fuzzy choke in the center of the artichoke. The Fiore Viola has tightly-packed, meaty leaves and offers a sweeter flavor than conventional artichokes.
Fiore Viola artichokes are available in the early spring for a very short period and again in the late summer.
Fiore Viola is Italian for “purple flower”; this large variety of artichoke was developed in collaboration with growers in France and Italy and grown in Lompoc, California. Joining several other purple artichoke varieties, one produce distributor declared 2013 the "Year of Purple".
Artichokes like the Fiore Viola are high in antioxidants, particularly due to the presence of anthocyanin, a phytonutrient responsible for the deep purple color of the Fiore Viola’s outer leaves. Artichokes are rich in folate, and are good sources of fiber and vitamin C.
To prepare artichokes like the Fiore Viola, remove one inch from the top and a half inch from the bottom and pull back the tightly packed leaves. Sit in a bowl of water with lemon until ready to prepare; this will keep it from browning while cooking. To cook, steam the Fiore Viola artichoke whole. The leaves are plucked to reveal the fuzzy “choke” at the center of the vegetable. This is scooped out to expose the meaty center “heart” which runs down a portion of the stem. Fiore Viola artichoke hearts can be added to pizzas, salads, pastas and many other dishes. Artichokes are often served alone with an aioli dipping sauce or they can be stuffed.
Fiore Viola artichokes were introduced in the spring of 2013, coinciding with California Lt. Mayor’s declaration of artichokes as the state’s vegetable. Nearly 100% of commercially grown artichokes in the US are from California farms. Fiore Viola artichokes are exclusively grown in Lompoc, California for distribution nationwide.
Recipes that include Artichokes Fiore Viola. One is easiest, three is harder.
|Cookistry||Stuffed Artichoke Halves|