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Purple Italian Globe Artichoke Seeds

Purple Italian Globe Artichoke Seeds

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SKU17056

Market price: $3.49
Our price: $3.25
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Cynara scolymus

 

Purple Italian Globe Artichoke Seeds (120 days after transplant)

 

 Heirloom Artichoke seed package contains 1 gram or about 20 seeds.

 

Purple Italian is an open pollinated variety from Italy.

Artichoke plants produce large, tender heads and are more tolerant to both heat and cold than standard green globe artichokes.

For more information on Growing Artichokes.

Seed Planting Depth

Seeds per gram

Germination Temperature

Days to Germination

Row Spacing

Plant Spacing

100' Row Yield

Sun

1/2" 20-25 65 7-21 48-60" 30-36" 260 lb. Full

Planting Tips:

For strongest plants, start as transplants in early spring so the seedlings get a few weeks of cool weather in the ground.  Grown as an annual in extremely cold climates, and a perennial in moderate climates.  Heavy feeders, make sure to enrich soil with compost.  Keep well watered for good yields.

Heirloom seeds are hardy but always take care with your garden seeds to give them the appropriate amount of moisture - not letting the vegetable seeds dry out prematurely or overwatering and possibly having them rot.

 

Preparing an Artichoke for Steaming

To wash an artichoke, fill a bowl with water, and dunk artichoke in upside down to relaease all the particles stuck between the leaves.

Slice off the stem at the base.

Cut across the top of the artichoke removing about 1/3 of the top.

Finally cut off the pointy tips of the outer leaves.

 

Steamed Artichokes

Fill a large pot with about 1 inch of water.  Place a steaming basket into the water so that it rests just above the water in the pot. Arrange the artichoke stem end up in the steamer. Cover the pot, and cook at a simmer for about 40 minutes or until a knife can easily pierce the bottoms and an outside leaf is easily removed. Be sure there is still water in the bottom of the pot, adding more if needed.  Remove artichokes with tongs and drain on paper towels stem side up.

These can be served immediately or at room temperature.

Artichoke Dipping Sauces

Simple Lemon and Butter

Melt 3/4 cup butter over medium low heat.  Once butter is melted, add the juice of 1 lemon, and stir to combine.

 

Dill and Lemon Mayonnaise

Combine 3 tbsp chopped, fresh dill with 2 cloves minced garlic, the juice of 1 meyer lemon with 1/2 cup mayonnaise.

 

Balsamic Mayonnaise

Combine 1/2 cup mayonaise, 1/2 Tbsp balsamic vinegar, 1/2 Tbsp worcestershire sauce, 1/2 Tbsp lemon juice and 2 cloves of garlic minced.

 

Preparing an Artichoke Heart

Artichokes can be a daunting vegetable to work with, but with this step by step guide, you will easily be able to use and prepare artichokes for pastas, salads and more.

Prepare a bowl of cold water and the juice of 1 lemon and set aside.

Pull back the outer leaves until they snap off at the base. Remove all leaves until you get to the tender inner leaves. These can be saved for steaming.

Slice off the stem leaving about 1 inch attached.

Cut across those tender yellow leaves just about where they join the base, exposing the heart.

With a small paring knife, remove any dark, woody parts around the base.

With a melon baller or a spoon, scoop out the bristly choke and leaves inside. 

Immediately put the finished product into the lemon water as this will stop the browning process.

 

Creamy Fettuccine with Artichokes

Ingredients:

  • 2 tbsp unsalted butter
  • 2 tbsp Olive Oil
  • 1 small yellow onion, minced
  • 4 prepared artichoke hearts, drained and cut in wedges (see above)
  • 1 cup low sodium chicken broth
  • 16 oz mascarpone cheese
  • 2 tbsp fresh parsley, minced
  • 1 lb Fettuccine

Instructions:

Put a pot of water on to boil.  Heat butter and oil in  a skillet over a medium low heat, adding onion once butter has melted.  Cook until soft and fragrant, about 10 minutes.  Add artichokes. Season with salt and pepper and stir to coat. Cook over a low heat until artichokes are tender (20-30 minutes). Add a little water if artichokes are burning or sticking to the pan. Add broth, mascarpone and parsley.  Bring to a simmer and cook over a medium heat until sauce has thickened.

Meanwhile, cook pasta. Once done, set aside 1 cup of the pasta water.  Return pasta to pan and add sauce, tossing to coat.  If the sauce is too thick or dry, add reserved pasta water until consistency is right.  If the sauce is too thin, turn the heat back on to medium and cook until it is absorbed by the pasta. Add salt and pepper to taste.

Serve immediately and garnish with remaining parsley.

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