General Information
Baby Anzio artichokes are roughly two inches in diameter when harvested. Their tender firm leaves form a compact floret characteristic of their lineage, with blushing violet purple and pistachio green tones throughout. When cooked, Anzios are rich with flavors of toasted nuts, dry grass and caramel. Baby Anzio artichokes are nearly chokeless, though they will still contain needle-like thorns on the tips of the artichoke’s outer leaves.
When slow-cooked, such as roasting, braising and poaching, artichokes become tender, more flavorful and they absorb the savory flavors around them most optimally. Favorite companions are lemon, butter, herbs and soft cheeses such as chevre and feta. Anzio artichokes are showcased best when braised in garlic and thyme butter or basted on the grill with olive oil and lemon. It is recommended that the outer leaves of the artichoke are removed prior to cooking as they are inherently tough and may contain thorns. Anzios are small, so cooking time is favorable over larger varieties. Anzio artichoke leaves and their hearts are commonly preserved in brine or oil.
