Artichoke baby violet , 1 kg pack

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  • Baby violet artichokes are small with some purple shades on the outer leaves that lighten as you get closer to the fuzzy choke in the center of the artichoke. They are generally much more tender compared to regular artichokes.

  • To prepare artichokes, remove one inch from the top and a half-inch from the bottom and pull back the tightly packed leaves. Sit in a bowl of water with lemon until ready to prepare; this will keep it from browning while cooking. To cook, steam them whole. The leaves are plucked to reveal the fuzzy choke at the center of the vegetable. This is scooped out to expose the meaty center heart which runs down a portion of the stem. Fiore Viola artichoke hearts can be added to pizzas, salads, pasta, and many other dishes.

  • Store unwashed in a plastic bag in the refrigerator for up to two weeks.

  • Sauteed Baby Artichokes


    2 pounds baby artichokes
    4 cups water, divided 3 cups and 1 cup
    4 tablespoons lemon juice (from 1 to 2 lemons), divided
    1/2 cup extra virgin olive oil
    1 medium yellow onion, chopped
    2 green onions (scallions), thinly sliced, including the green ends
    3 cloves garlic, finely chopped
    1/2 teaspoon salt
    1 pinch black pepper
    1/4 to 1/2 cup freshly grated Parmesan, or to taste
    2 tablespoons chopped fresh parsley, for garnish


    1. Rinse the baby artichokes. Fill a bowl with 3 cups of water and add 3 tablespoons of lemon juice to it.
    2. Cut off the stem of each artichoke to 1/4-inch from the base. Peel back and remove the petals until only the top third of the cone tip is pale green. Cut off the pale green tips.
    3. Trim off any remaining green from the base of the artichoke. Halve or quarter the artichokes, depending on their size, and drop them into the bowl of acidified water (to prevent discoloration).
    4. Drain artichokes in a colander. In a large skillet, bring one cup of water to a boil. Add the artichokes, cover, and simmer for 3 to 5 minutes, depending on the size of the artichokes. Drain well.
    5. Wipe out the skillet to remove excess water. Heat to medium-high and add the olive oil. Add the artichokes, onions, and garlic. Cook, stirring occasionally, for five minutes.
    6. Stir in the remaining 1 tablespoon of lemon juice, salt, and pepper.
    7. Transfer to a serving bowl and sprinkle with freshly grated Parmesan and parsley on top.