{"title":"Artichokes","description":"\u003cp style=\"text-align: center;\"\u003eArtichokes reward good sourcing more than most vegetables. The difference between a fresh, properly grown artichoke and a tired one is not subtle — in flavour, in texture, and in how much work you have to do in the kitchen to get a good result.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eWe source three distinct varieties across an extended season: globe artichokes from Spain and Italy, violet artichokes from Italy, and Jerusalem artichokes from France. Each has a different character, a different season, and a different place in the kitchen.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eA note: Jerusalem artichokes are not botanically related to globe or violet artichokes. They are a root vegetable — a tuber from the sunflower family — sharing nothing but the name. We stock all three because they're each exceptional in their own right.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eThe Varieties\u003c\/h3\u003e\n\u003ch4 style=\"text-align: center;\"\u003eGlobe Artichokes\u003c\/h4\u003e\n\u003cp style=\"text-align: center;\"\u003eLarge, architectural, and satisfying to eat as much for the ritual as for the flavour. The edible part is the heart at the base and the fleshy base of each leaf, scraped off with the teeth. Flavour is savoury, slightly bitter, with a mineral quality that makes them genuinely difficult to pair with wine.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eSpanish globes tend to be large and firm, suited to boiling, steaming or roasting whole. Italian supply varies by season, equally well suited to whole cooking or preparation down to the heart.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eSeason: \u003c\/strong\u003eOctober to May.\u003c\/p\u003e\n\u003ch4 style=\"text-align: center;\"\u003eViolet Artichokes\u003c\/h4\u003e\n\u003cp style=\"text-align: center;\"\u003eThe \u003cem\u003eVioletta di Chioggia\u003c\/em\u003e from the Veneto — smaller and more tender, with tightly packed purple-tipped leaves and a heart that needs far less preparation than a globe. Young violets can be eaten almost whole, with only the outermost leaves and tips removed. Flavour is more delicate and less bitter than globe — well suited to raw preparations, quick frying, or Roman-style cooking with olive oil and herbs.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eSeason:\u003c\/strong\u003e a few weeks in spring. Stock sells quickly.\u003c\/p\u003e\n\u003ch4 style=\"text-align: center;\"\u003eJerusalem Artichokes\u003c\/h4\u003e\n\u003cp style=\"text-align: center;\"\u003eA root vegetable with a knobbly, irregular appearance and a flavour that's earthy, nutty and faintly sweet. They roast exceptionally well — caramelised exterior, creamy interior — and make one of the best cold-weather soups in the kitchen repertoire. The inulin content can affect digestion in large quantities, but cooked thoroughly and in reasonable portions this is rarely an issue.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eSeason:\u003c\/strong\u003e October to April. Best in deep winter, when cold has converted some of the starch to sugar.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eChoosing Fresh Artichokes\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eFor globe and violet, look for tight, compact leaves with no browning at the tips. The head should feel heavy for its size; the stem, if attached, firm. A squeaky sound when leaves are pressed together is a reliable sign of freshness. Avoid splayed, dry or yellowing leaves.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eJerusalem artichokes should be firm with no soft patches. The rough, knobbly skin is natural — cosmetic irregularity isn't a quality issue. Avoid any that feel hollow or show signs of mould.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eHow To Cook\u003c\/h3\u003e\n\u003ch4 style=\"text-align: center;\"\u003eGlobe — Whole\u003c\/h4\u003e\n\u003cp style=\"text-align: center;\"\u003eTrim the stem to 3cm, snap off the toughest outer leaves, scissor the spiky tips from the rest. Rub cut surfaces with lemon to prevent oxidation. Boil in heavily salted water with a halved lemon for 25 to 40 minutes depending on size — ready when an outer leaf pulls away cleanly and the base is easily pierced. Serve with melted butter, hollandaise or sharp vinaigrette.\u003c\/p\u003e\n\u003ch4 style=\"text-align: center;\"\u003eGlobe — To The Heart\u003c\/h4\u003e\n\u003cp style=\"text-align: center;\"\u003eSnap back the outer leaves until you reach the pale, tender inner leaves. Trim the top third, peel the stem, scoop out the fibrous choke with a spoon. Keep in acidulated water until ready to cook. Hearts braise, roast, or cook beautifully \u003cem\u003eà la barigoule\u003c\/em\u003e — quartered and slow-cooked in white wine, olive oil and aromatics.\u003c\/p\u003e\n\u003ch4 style=\"text-align: center;\"\u003eViolet\u003c\/h4\u003e\n\u003cp style=\"text-align: center;\"\u003eRemove the toughest outer leaves, trim the tip, halve or quarter lengthways. If young enough the choke will be undeveloped and edible. Cook quickly in a hot pan with olive oil and garlic, or deep-fry for \u003cem\u003ecarciofi alla giudia\u003c\/em\u003e. Also excellent raw — shaved thinly, dressed with good olive oil, lemon and Parmesan.\u003c\/p\u003e\n\u003ch4 style=\"text-align: center;\"\u003eJerusalem\u003c\/h4\u003e\n\u003cp style=\"text-align: center;\"\u003eScrub under cold water — peeling is optional, the skin tenderises during cooking. Roast at 200°C in olive oil with salt for 35 to 45 minutes until golden. For soup, simmer in chicken or vegetable stock until completely soft, then blend with butter. Pairs naturally with truffle, hazelnuts and aged cheeses.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003ePairings\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eGlobe artichokes whole are a starter in themselves — a shared plate, pulled apart leaf by leaf, served with a dipping sauce. They're notoriously difficult with wine: cynarin makes many wines taste sweeter than they are. Crisp, dry whites with high acidity fare best — Pinot Grigio, Vermentino, Chablis. Avoid anything oaked or tannic.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eViolet artichokes work well as part of an antipasti spread, alongside cured meats — particularly Ibérico or a good bresaola — and shaved hard cheeses. Keep accompaniments simple.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eJerusalem artichokes are a natural pairing with game, roast pork, and strong-flavoured fish like mackerel or turbot. A Jerusalem artichoke velouté with shavings of black truffle is one of the more straightforward ways to produce something that tastes genuinely special.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eStorage\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eGlobe and violet artichokes: store unwashed in the fridge, in a loosely sealed bag or wrapped in damp paper. Hold for 3 to 5 days, best in the first 2. Don't store airtight — they need some air circulation. Once cut or trimmed, keep in acidulated water to prevent oxidation.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eJerusalem artichokes: more robust. Store in a cool, dark place or the vegetable drawer for up to 2 weeks. Once cut, they oxidise quickly — keep in cold water with lemon until ready to cook.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eSourcing\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eWe source for eating quality rather than cosmetic standards. Globe artichokes are perennial, which gives responsible growers a long-term incentive to maintain soil health — we work with farms in Spain and Italy who farm for flavour rather than yield. Violet artichokes from the Veneto are a heritage regional variety, grown in relatively small volumes; sourcing them supports the continuation of varieties that would otherwise struggle commercially. Jerusalem artichokes from France come from growers who treat them as a serious culinary crop rather than a commodity root.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eWe do not extend availability artificially. Shorter windows, better quality.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eDelivery\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eUK next-working-day delivery on orders placed before 2pm. Complimentary weekday delivery on orders over £225.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e","products":[{"product_id":"violet-artichokes","title":"Violet Artichokes","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eViolet artichokes (\u003cem\u003eCynara cardunculus\u003c\/em\u003e var. \u003cem\u003escolymus\u003c\/em\u003e) 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Italy\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Violet artichokes (\u003cem\u003eCynara cardunculus\u003c\/em\u003e var. \u003cem\u003escolymus\u003c\/em\u003e)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate immediately. Store unwashed in a sealed bag or wrapped in damp kitchen paper. Use within three to four days.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"LE MARCHE","offers":[{"title":"Default Title","offer_id":40489450602601,"sku":"VARTI5","price":9.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/Petit_Violet_Artichokes_FINE_WILD_UK.jpg?v=1730301610"},{"product_id":"globe-artichoke","title":"Calico Globe Artichoke","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eGlobe artichoke (\u003cem\u003eCynara cardunculus\u003c\/em\u003e var. \u003cem\u003escolymus\u003c\/em\u003e) — a large, round-headed Spanish variety. The globe artichoke is the unopened flower bud of a cultivated thistle, and almost everything about it is designed to discourage you from eating it: the tough outer leaves, the spiny tips, the fibrous choke buried in the centre. Get past all of that and the reward is the heart — the dense, meaty base that sits beneath the choke, with a flavour that is nutty, faintly sweet and entirely unlike any other vegetable.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThese are substantial artichokes, large enough to serve as a starter on their own or shared with dips. The outer leaves are inedible as whole pieces, but the fleshy base of each leaf is worth eating — pull it through your teeth with a dip of melted butter, vinaigrette or mayonnaise, working inwards until you reach the paler, more tender inner leaves. Remove the hairy choke with a spoon and you are left with the heart. Globe artichokes look intimidating to prepare, but the process is straightforward once you have done it once, and the recipe page linked below walks through every step.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Spain\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Globe artichoke (\u003cem\u003eCynara cardunculus\u003c\/em\u003e var. \u003cem\u003escolymus\u003c\/em\u003e)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Refrigerate immediately. Store unwashed in a sealed bag or wrapped in damp kitchen paper. Use within three to four days.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"LE MARCHE","offers":[{"title":"Default Title","offer_id":40701575528553,"sku":"GLOARTI-600","price":5.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/lLARGEGLOBEARTICHOKE_FINE_WILDUK.jpg?v=1719304351"},{"product_id":"jerusalem-artichokes","title":"Jerusalem Artichokes","description":"\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003e2. DESCRIPTION\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJerusalem artichokes (\u003cem\u003eHelianthus tuberosus\u003c\/em\u003e) from France — the knobbly, thin-skinned winter tuber that has nothing to do with Jerusalem and nothing to do with artichokes. It is a species of sunflower, native to North America, and the name is thought to derive from the Italian \u003cem\u003egirasole\u003c\/em\u003e (sunflower) corrupted into \"Jerusalem\" over time. The flavour connection to globe artichokes is real, though — there is a shared nuttiness that explains why the comparison stuck.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe tubers are irregular in shape, pale-skinned and often awkward to peel, which is why most preparations either leave the skin on or avoid peeling altogether. The flesh is white, crisp when raw, and has a distinctive nutty sweetness with mineral undertones that intensify with roasting. Cooked, the texture can range from firm and waxy to completely smooth depending on method — roasted they caramelise and hold some bite; simmered and blended they produce one of the silkiest soups in the winter repertoire. Jerusalem artichokes store their carbohydrate as inulin rather than starch, which gives them their sweetness but also means they can cause digestive discomfort in quantity — something worth being aware of if you are not used to eating them.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e France\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Jerusalem artichokes (\u003cem\u003eHelianthus tuberosus\u003c\/em\u003e)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store in the fridge in a paper bag. The thin skin dehydrates quickly in open air. Use within a week.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"standard-markdown grid-cols-1 grid [\u0026amp;_\u0026gt;_*]:min-w-0 gap-3\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"LE MARCHE","offers":[{"title":"Default Title","offer_id":53976149754241,"sku":"JCHOKE500","price":3.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/33DB163E-4D32-4A03-96AA-A919661F457D_1_201_a.jpg?v=1736600637"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/collections\/PETITE_VIOLET_ARTICHOKES_FINE_WILD_UK_9a9f755d-d863-4c4c-82d5-296148a80a3b.jpg?v=1777117552","url":"https:\/\/www.fineandwild.com\/collections\/artichokes.oembed","provider":"FINE \u0026 WILD","version":"1.0","type":"link"}