The beautiful Sangria and Fiore Viola Artichokes are back in season
These California-grown beauties have European heritage are carefully bred to offer to offer superior flavor and rich, meaty leaves. The striking color and nutty flavors set them apart from their green relatives. They are excellent source of fiber and good source of vitamin C, and rich in folate.
There are many ways to cook an artichoke from traditional stove-top steaming to microwave steaming, and from roasting to grilling.
For example, our friend Laura at Family Spice stuffs these beautiful artichokes with parmesan and panko (Japanese bread crumbs). The Plant-powered Dietician™ Sharon Palmer, RD, marinaded the partially cooked artichokes in vinaigrette before finishing them off on the grill.
It seems there is no wrong way to cook artichokes. Enjoy!
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