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

Published 03/31/2014
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


  1. Place saffron in hot water and let steep for at least 5 minutes.
  2. Mix mayonnaise, lemon, and garlic together. Add Saffron infused water.
  3. 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