Violet artichokes (Cynara cardunculus var. scolymus) from Italy — small, young artichokes harvested well before the bud opens, while the leaves are still tight and deeply tinged with purple. These are an entirely different proposition from the large globe artichokes used for steaming whole. Violet artichokes are picked small enough that the choke — the fibrous centre that has to be removed from a mature globe — has barely formed, which means the entire heart is edible with minimal waste. The leaves are more tender, the flavour is sweeter and less astringent, and the preparation is far quicker. This is the artichoke of Italian spring cooking: trimmed down to its pale inner heart, halved or quartered, and used in risottos, pastas, braises, and antipasti. Raw, shaved thinly and dressed with lemon and olive oil, the young hearts have a clean, nutty sweetness that works alongside burrata, Parmesan, cured fish or simply on their own. Cooked, they hold their shape and develop a deeper, earthier flavour without turning to mush. Sold as a bunch of five — enough for a generous starter, a risotto for two, or a substantial antipasti plate. Origin: Italy Ingredients: Violet artichokes (Cynara cardunculus var. scolymus) Storage: Refrigerate immediately. Store unwashed in a sealed bag or wrapped in damp kitchen paper. Use within three to four days.
