Violet de Provence Artichoke Seeds
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Product Description
This gourmet ‘vegetable’ is actually a flower head of the plant and very popular in French cuisine. Violet de Provence has colourful heads and a finer flavour than green varieties. Perennial plant in frost-free areas and resilient once established.
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Contact UsHow To Grow
Sow thinly to 10mm (1/2in) deep and cover lightly with fine soil. Firm gently and keep moist. Care Transfer into final growing position when large enough to handle, spacing plants 1m (3ft) apart. Water regularly and fertilise each Spring. From the second year, pick the artichokes when swollen, but before the scales open.
When to plant
Soil Type
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Delivery
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Refunds
All goods we sell must be of acceptable quality and fit for the purpose they are sold for. If your seeds or bulbs do not grow for whatever reason we will happily provide you with a replacement. For all other products, please contact our head office through our contact us page. Please note we are not required to give refunds for change of mind or under any other circumstances.
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All of us at Mr Fothergill's genuinely care for our customers and insist that the quality of all our seeds, bulbs, garden equipment and level of customer service are of the highest standards - we want you to enjoy shopping with us. However, we are only human and very occasionally things can go wrong with the picking or delivery process. Please rest assured that, on the rare occasions where this proves to be the case, we will always do our very best to put things right. Please contact us if you require support.
Recipe
Stuffed Artichokes
Ingredients
- 8 artichoke hearts
- 50gr unsalted butter Macadamia oil (or oil of your choice)
- 2 cups chopped fresh climbing spinach
- 2 tbsp finely chopped spring onion
- 2-3 cloves of minced garlic
- 4 tbsp pine nuts 2-3 strips bacon, diced
- 1/2 cup grated parmesan cheese
- 2 tbsp dried bread crumbs (or gluten free bread crumbs)
- 2 tbsp fresh chopped basil
- 1 large egg yolk
- Salt & pepper
Instructions
- Remove outer leaves and tough skin off the stem. Trim the top portion off and cut the artichokes in half. Place in cool water with lemon juice.
- Bring a large saucepan of water to boil and simmer the artichokes until tender. Remove from heat and cool, then scoop out the hairy spiky part in the center.
- Lightly toast the pine nuts in a hot frying pan, then set aside. Fry the bacon in a dash of oil until crispy, then set aside. Next melt butter in the pan, add spinach and stir for a minute. Add spring onion and garlic and cook until soft and translucent. Combine all ingredients and toss gently. Season with salt and pepper.
- Fill the artichokes with the stuffing, place them into an oven proof dish and drizzle with olive oil. Cook for 15-20 minutes on medium-high heat till golden.
Our Guarantee
Quality is paramount to our business, our seeds and bulbs undergo germination and growth tests before being offered for sale to ensure they comply with our strict quality standards. Through this knowledge we guarantee that all of our seeds and bulbs will grow, providing peace of mind that if they do not grow we will send you a replacement.
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