Last month I had the opportunity to tour Ocean Mist artichoke farm in partnership with Safeway. Over the next few months I’ll be touring some other farms and I’m so excited to share them all with you guys! The tour made my head spin with ideas for artichoke recipes, so I’m also sharing a new favorite with you today, Roman style artichokes…
I love getting a look behind the scenes to see how the foods we eat on a daily basis are grown and harvested. So, I was really excited for our first farm tour to Ocean Mist down in the south bay. It’s a family owned business that started over 90 years ago and today they’re the largest artichoke grower in the US. But they also grow many other veggies on your table like butter lettuce, baby broccoli, and asparagus.
We learned a lot about how artichokes are harvested, and the powerful superfood + medicinal qualities they contain going all the way back to medicines thousands of years ago. They contain more antioxidants than any food we know, protein, and even support a healthy gut with inulin. Artichokes are also rich in Vitamins A, B, and C, magnesium, calcium, zinc, and dietary fiber.
After doing a little harvesting ourselves, we joined in with the other Safeway ambassadors for an incredible meal in the field with a few other Safeways brands we love like O Organics, Cuties, and Chandon. Here was the menu:
-Chandon Rosé Wine Sprizer with Fresh Berries
-Café Azteca with O Organics French Roast Coffee and Cutie Infused Cream
-A Selection of Perfect Ocean Mist Produce including butter lettuce, baby broccoli, artichoke heart, asparagus, O Organics Chicken Breast and a soft poached egg, dressed with Chandon Brut Vinaigrette and paired with a glass of chilled Chandon Brut
-Crème Brulee with Cutie Ginger Marmalade and paired with Chandon Sweet Star
Everything was incredible! And it was such a fabulous day.
I felt inspired to expand my artichoke preparation a bit from the usual boil + dip in butter routine. So, I did some experimenting and research and found people that were really obsessed with artichokes had a secret and favorite way they loved to prepare them. I’m sharing that method today: Roman artichokes.
2 large artichokes
1/4 cup of olive oil
1/2 cup of dry white wine
1/4 teaspoon red pepper flakes
1 tablespoon of fresh parsley chopped finely
2 cloves of garlic, chopped finely
1 tablespoon of oregano, chopped finely
1 teaspoon of salt
Preheat oven to 350 degrees. Start by preparing your artichoke. Cut off the outer tough green leaves and trim the tops about half way down. As you work, rub the exposed leaves with lemon to reduce the browning. Cut in half and then use a spoon to scoop out the fuzzy choke and the small leaves surrounding it. Keep the stem in tact, but trim away the outer green section.
Place artichokes open face up in a large pot. Pour liquids and herbs right on top. Start on the stove until the liquid boils, and then place in the oven for about 45 minutes or until the heart is soft.
To serve, let the artichokes cool down a bit and then serve them slightly warm with a drizzle of the pot liquids on top.
To eat, I used a combination of pulling leaves with my hands, and cutting in with a fork and knife at the end. Absolutely delicious!
How do you like to eat fresh artichokes?
You can shop at your local Safeway for all the ingredients or buy them online with Safeway Home Delivery (powered by Instacart). Get $10 off + FREE Delivery on your first online order when you spend $35 or more with the code TENFREE*
This post was sponsored by Safeway, but all opinions are 100% my own.
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