Tender, tight artichokes from the Ribera market gardens, cut the day your order is prepared. For the grill, confit, tortilla or rice. In season from December to May.
Tender artichokes from the market gardens of the Ribera del Xúquer, cut the day your order is prepared. A good artichoke feels heavy for its size, has tight leaves and squeaks a little when pressed; when it has been cut for days it opens up and the tips dry out.
Grilled with oil and salt, halved on the griddle, confit over a very low heat, battered, in a tortilla or in rice. The heart and the peeled stem are the finest part. To clean one, pull off the tough outer leaves until you reach the tender ones, trim the tip and peel the stem.
In the salad drawer of the fridge, unwashed and in a paper bag, they keep four or five days. Once cut they darken: drop them in water with some parsley or a squeeze of lemon. Cleaned and blanched for a couple of minutes, they freeze well.
Price and quantity are on request, because they change quite a bit from one week to the next. Write to us and we’ll tell you what we have and what it costs.
You can see the rest in Vegetables.
This product has no fixed price because it changes with the season. Send us your enquiry and we’ll tell you what we have and what it costs.
