I never had a fresh cooked artichoke growing up. If we were served one, I’m sure it was one from a can. I’m not sure why we never had them. Maybe they just weren’t abundant in New York State back then or maybe my mom just didn’t have an interest in them. I normally don’t buy artichokes because Grumpy just is not a fan. But when Oakley from Frieda’s Specialty Produce
emailed offering to send me some, I wasn’t going to say no! After all, I love them. I figured I would just eat them all by myself as a special treat! Needless to say, if I come across any as beautiful as these at our local grocery, I would be very inclined to buy one.
Yes, that is a garlic clove popping up out of that beautiful artichoke. This is a Sangria Artichoke
. I was fortunate enough to get one of these along with a Fiore-Viola Artichoke
and baby artichokes
from Frieda’s. I know I will be looking for these beauties next time I go shopping.
I started out with just the baby artichokes. I knew it would be just me eating them so I figured the 4 tiny ones would be enough for me. Um, no. That was not the case. While these beautiful little babies were tasty, it was not enough. I needed more.
When it came to cooking these, I really didn’t want to steam. Roasting is the way I prefer to go when cooking a vegetable. So, I did a quick search on how to roast artichokes and was brought right to Nicole’s blog, Pinch my Salt
. Her instructions were so easy to follow that I will send you her way to find out how to roast them.
I cut my artichokes and soaked them in a lemon/olive oil/water solution until I was ready to prep them further. I then placed a globe on a sheet of aluminum foil and stuffed with a couple garlic cloves, drizzled with a little more oil, and gave them some salt and pepper. I wrapped them up and popped them in the oven.
I am so happy that Oakley sent me these to try…..even if Grumpy refuses to eat one. It was a definite treat for me!
I enjoyed my Artichoke with a Garlic Saffron Aioli (recipe below).
I received a package with baby artichokes and 1 each of the Fiore-Viola and Sangria Artichokes from Frieda’s Specialty Produce. I was not required to write a blog post in exchange for this product. I wrote this post because I enjoy Frieda’s Specialty Produce and want to share my experience with you, my readers. All views about this product are my own.
Garlic Saffron Aioli
3/4 cup sauce
- 1/2 cup mayonnaise
- 2 large cloves garlic, minced
- Juice of 1 lemon
- generous pinch of saffron threads
- 1 tablespoon hot water
- Place saffron in hot water and let steep for at least 5 minutes.
- Mix mayonnaise, lemon, and garlic together. Add Saffron infused water.
- Serve with artichoke leaves for dipping.
Prep Time: 06 hrs. 00 mins.
Total time: 6 hrs. 0 mins.
Tags: sauces, garlic, aioli, saffron, dip, mayonnaise