Every year we hear about the ‘hungry gap’ in the UK, which refers to the period between the end of winter produce and the arrival of newly planted spring crops. So far, most of our growers have been able to bridge this gap. All of our leafy lines are UK-grown, Isle of Wight tomatoes are here, and we mentioned UK asparagus last week. We do also look to the bountiful supply of fresh, new-season spring produce from our European suppliers at this time of year.
This week we’d like to shine a light on a particular spring delicacy from France: the Green Queen artichoke, which are exceptionally large and beautiful this week. Ours are coming from the Languedoc-Roussillon region, between the Pyrenees and the Mediterranean. The climate there means they’ve had plenty of sunshine, making them one of the first spring harvests of the area. Botanically, the artichoke is a close relative of the thistle.
With its mesmerising look, this “vegetable-flower” can seem a bit daunting when it comes to cooking. Here’s a recipe (courtesy of one of our favourite suppliers) to get you inspired:
For an artichoke and lemon spread you’ll need 200g of cooked artichoke hearts, 100g of Nush* cream cheese, 1 garlic clove, the juice of half a lemon, 2 tbsp olive oil, and salt and pepper. Peel away the tough outer leaves of the artichokes until you reach the pale yellow leaves inside. Artichokes discolour quickly, so you can rub them with lemon as you go. Trim off the top and snap off the stem. Use a small knife to peel away any remaining green parts around the heart, then use a teaspoon to remove the fibres from the centre. Boil in water with the juice of half a lemon for 30 minutes. Drain, then add to a mixer with the remaining ingredients. Blend, adjusting with extra lemon juice and olive oil to taste, and add fresh herbs like parsley if you like. Spread on some toast and enjoy!
