Artichoke Violet de Provence

Botanical Name: Cynara scolymus

approx 50 seeds

Availability: In stock

$4.90

Details

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

Spring/Summer

Sow

Spring, Summer

Soil Type

fertile, well drained

When

All year.

Where

Direct into a well-prepared seed bed.

How Sow

Sow 5mm (1/4in) deep in blocks or rows 20cm (8in) apart. Cover lightly, with fine soil and gently firm down. Seedlings appear in 10-14 days.

Care

Thin out plants to 5cm (2in) apart. Keep moist and weed free. Harvest: 10-12 weeks from sowing.

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.

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Recipe

Stuffed Artichokes

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

    1. 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.
    2. 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.
    3. 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.
    4. 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.

 

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