Baby Artichokes (Artichauts Poivrade)

TASTING NOTES FROM THE CURATOR

These artichokes are referred to as “baby” because they are harvested early, before they are fully matured. Unlike the globe artichoke, which needs to be cut and trimmed, the entirety of the baby artichoke is edible.

When raw, it has a crisp texture, and a slightly bitter, nutty flavor. When cooked, the baby artichoke attains a deeper flavor, with notes of toasted nuts, caramel, and dry grass.

PREPARATION AND PAIRINGS

Baby artichokes can be eaten either raw or cooked. Raw, you can chop them up and serve them with a dressing of olive oil and lemon. They can also be fried, roasted, sauteed, steamed, or even braised with some garlic and herbs.

MYTHS AND MAFIA

Did you know that the majestic artichoke is part of the sunflower family? It is, and the part we see sold is an unbloomed flower from the Mediterranean and Canary Islands.

In Greek Mythology, the artichoke finds its origins when Zeus fell in love with a mortal woman named Cynara. He took her to Olympus and made her a god, but discovered that she had been making secret trips to her family on earth, whom she missed. Angered, he kicked her out of Olympus, and turned her into a flower—the Cynara cardunculus, which is the scientific name for the artichoke.

In the 1930’s, a member of the mafia, Ciro “Whitey” Terranova, bought all the artichokes that were shipped to New York from California, and made his own produce company that resold the artichokes 30-40% profit. He was called the “Artichoke King.”

Storage Instructions

Keeps well in the pantry. Once opened, store in the fridge. Consume within a week.