Frost Kissed® Artichokes
by John Savidan, Director of Produce Merchandising
Rare Frost Kissed® Artichokes Picked with Intense, Nutty Flavor.
California winter frosts can yield “Frost Kissed” artichokes that are available in our Bristol Farms stores for a limited time. Frost causes the outer layer of the artichoke to turn brown, flake and peel, much like we do after getting sunburned. Artichokes are “Frost Kissed” when the temperature drops below 32 degrees. Following a freeze, artichoke plants take anywhere from two to three weeks to start producing “frost free” artichokes again.
Although the brownish color may not look pretty, Frost Kissed® artichokes taste delicious and actually have a more intense flavor than the green, “frost free” artichokes. Frost enhances the flavor of the artichoke resulting in a nutty taste. Once cooked, the peeling disappears resulting in a delicious, green artichoke. Make sure to stop by any of our locations to look for this unique, seasonal item as it is only in stock for a short period of time.
This Nutty Italian Stuffed Artichoke recipe is perfectly prepared with this season’s Frost Kissed® artichokes.
Nutty Italian Stuffed Frost Kissed® Artichokes
2 whole Frost Kissed® artichokes
1 slice Italian bread, cubed
1 small garlic clove, minced
2 teaspoons chopped fresh parsley
2 tablespoosn grated Romano or Parmesan cheese
1/2 teaspoon dried crushed oregano
2 tablespoons plus 3 tablespoons olive oil, divided
salt and pepper to taste
1. Snip the pointed tips of artichoke leaves, and cut off the stems. Wash and drain. Holding the artichoke firmly by the base, firmly smack the top of it on a hard surface to open the leaves so it can be stuffed.
2. In a medium bowl combine the bread cubes, garlic, parsley, cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.
3. Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach 1 inch at the base of the artichokes and add 3 tablespoons oil.
4. Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.