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Selection:
In
general, artichokes should have leaves that are tight
and not "blooming". Winter artichokes should be heavy,
compact and may have some white or bronze colored
blistering caused by frost, which does not hurt them.
Spring, artichokes should be more round, heavy, deep
green in color with tighter leaves. Summer and fall
artichokes should be cone-shaped, lighter colored, less
heavy and the leaves will not be as tight.
Usage:
Boiled,
steamed & micro waved in stews, salads & casseroles.
The following are the varieties that are currently
grown:
First
class:
Local
French
Season
of production:
JAN. / FEB. / MAR. / APR. / MAY. / NOV. / DEC.
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