In season now, these little artichokes are a treat for artichoke lovers and a lovely shade of vegetable for Easter dinner.

Called fiesole (fee-YEH-so-lay) in Italian, the baby purple artichoke—the size of a large egg—belongs to the botanical genus and species, Cynara scolymus, which includes the green globe artichokes and purple globe artichokes.

Artichokes are the immature flower heads of an herbaceous perennial thistle plant in the Compositae botanical family. The cardoon, or artichoke thistle/wild artichoke, is a different species: Cynara cardunculus. Here’s more about artichoke varieties.

The tulip shaped baby purple artichokes have the same great flavor as their large green and purple kin and are easier to eat because they haven’t developed the fuzzy portion of on top of the choke. They are bright violet in color; the colors fade only slightly when they are cooked.

The only thorn in the flesh is exactly that: The leaves still have sharp tips.

Baby purple artichokes. Photo courtesy Melissas.com.

HOW TO BUY BABY ARTICHOKES

Look for firm, thin, compact leaves (called a tight core) that are bright without discoloration. If you squeeze the artichoke and it squeaks, it is fresh!

Store them, unwashed in a plastic bag in the fridge for up to two weeks.

Here’s a photo spread on how to prepare artichokes for cooking.
 
HOW TO SERVE BABY ARTICHOKES

Baby artichokes are easy to prepare. They may be baked, boiled, braised, marinated, poached, roasted or steamed. When slow-cooked, artichokes become tender and more flavorful, absorb the flavors with which they are cooked. [Source]

Artichokes pair well with both fatty and high acid ingredients: anchovies, bacon, basil, butter, cheese (especially goat and feta), cream, garlic, lemon, hollandaise, mushrooms, pepper, sausage, thyme, tomatoes, vinaigrette, white wine and truffles.

You can find many recipes online, but here are two thoughts:

A purple globe artichoke. The variety is called “Sangria.” Photo courtesy Frieda’s.

Artichokes were first cultivated in the Mediterranean region thousands of years ago in Maghreb, the region of North Africa west of Egypt, where they still grow wild. They spread through the Mediterranean region.

The Greek philosopher and naturalist Theophrastus (371-287 B.C.E.) wrote of artichokes being grown in Italy and Sicily.

The Greek physician Pedanius Dioscorides (40-90 C.E.), a surgeon with the Roman army of Emperor Nero, wrote about artichokes at the time of Christ.

Ancient Greeks and Romans considered artichokes a delicacy and an aphrodisiac. In the ensuing centuries, they were grown in France and other areas of Europe.

In America, Martha Washington’s Booke of Cookery contains a 17th-century recipe entitled “To Make Hartichoak Pie.” In the early 1800s, French immigrants settling in the Louisiana Territory planted artichokes.

In 1922 Andrew Molera, a landowner in the Salinas Valley of Monterey County, California, lease land to Italian immigrant farmers and encouraged them to grow the “new” vegetable, as artichokes were fetching high prices. [Source]

Fiesole artichokes are named for the city of Fiesole, Italy, an ancient Etruscan town located in the hills above Florence. They were initially bred from the Violetta de Provence artichoke, a purple variety native to southern France.

As for its botanical name, Cynara scolymus: The genus name comes from the Greek kynara, artichoke. Scolymus derives from the Greek word for thistle.
  

When we have leftover cooked grains—barley, bulgur, kasha, quinoa, rice, etc.—we start using them the next morning in breakfast omelets. By the time lunch comes, we’re ready to make grain salad.

If we don’t have enough for a salad, we add the grains to soup. They can make quite a handsome garnish, and most grains go with any type of soup.

In the photo, Brazilian steakhouse chain Texas de Brazil topped a mound of rice with a shrimp garnish.

But you can use the grain plain, with a simple sprinkling of green herbs or something equally colorful (halved cherry tomato, sliced jalapeño or bell pepper).

Or, take the occasion to use up leftover proteins to top the grain: bacon, fish, seafood, poultry, steak. It’s a great way to repurpose small bits of leftovers you can’t do much else with.

Vegetarians can substitute a cube of grilled tofu, a cherry tomato, olive or leftover steamed vegetables.

And, you can use leftover beans and pulses (chickpeas, lentils, peas) instead of the grains.

Whatever you choose, a sprig of green—shredded basil (called chiffonade) or a small basil leaf, rosemary or parsley sprig, cilantro, chives, chopped green onions (scallions) or microgreens–is the final crown on what started out as a conventional bowl of soup.

Here are 20+ more ways to garnish soup.
  

What are the top culinary concerns for restaurateurs this year?

According to a survey by Nation’s Restaurant News, the top five focus on gluten-free and sustainability.

1. ENVIRONMENTAL SUSTAINABILITY

Safeguarding natural resources is a growing concern across the globe, and the number one culinary issue cited in a survey of American chefs. It’s not just with fine dining: Fast casual concepts like Chipotle Mexican Grill and Sweetgreen have been on the bandwagon since their inception. Chipotle recently stopped serving pork when it couldn’t find enough sustainable meat!

 
2. NATURAL INGREDIENTS/MINIMALLY PROCESSED FOODS

“Clean” labels and minimally processed food appeal to more and more customers. Chefs polled by the National Restaurant Association named natural ingredients and minimally processed food as a major theme. Last year, fast food chains Carl’s Jr. and Hardee’s took the concept mainstream, adding an all-natural burger to the menu. Subway and Dunkin’ Donuts have responded to consumer complaints by doing away with additives.
 
3. HYPERLOCAL SOURCING

Locally sourced and house-grown food are becoming more and more important to customers. “Hyperlocal” fruits, vegetables and herbs are grown in restaurant gardens. Some restaurants have beehives as well. We’ve even seen chickens strutting around rooftops (fresh eggs!).

Food costs are rising and consumers are growing more concerned about how what they eat affects the planet. Both have become major concerns among the dining public.

Chefs are practicing more “root-to-stem” cooking, the logical next step to “nose-to-tail” cooking, in which restaurants utilize the entire animal (or vegetable). It’s an effective way to avoid waste and manage costs.

Chefs have long used bits and scraps—in soups, chicken salad and so forth. But now, they’re making marmalade from citrus skins and bitters from plum and peach pits. This parallels the new law in Seattle, which as of January 1st ordered no more food waste in the garbage. Instead, residents are expected to recycle and compost.

5. GLUTEN-FREE CUISINE

Fewer than 7% of Americans are sensitive to gluten; about 1% of people worldwide suffer from celiac disease, an autoimmune condition in which gluten consumption can cause life-threatening intestinal damage.

Yet, 63% of Americans surveyed by Consumer Reports said they believed following a gluten-free diet would improve their physical or mental health*. About a third of those said they buy gluten-free products or try to avoid gluten.

Gluten-free cuisine was the culinary theme chefs pointed to fifth most often in the NRA survey. Restaurants are responding with a growing array of gluten-free options, including gluten-free burger buns.

 
*Note that no scientific studies to date confirm or deny a positive impact of gluten-free diets among condition-free consumers.