Artichoke Violet de Provence
Botanical Name: Cynara scolymus
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.
How 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
Our Seed Guarantee
If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.
- 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
- 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.