Artichoke

Artichaut

What it is

It is an unopened thistle flower, eaten before it can bloom. It also contains cynarin, a compound that makes whatever you drink next taste sweet — which is why wine is famously difficult alongside it, and why sommeliers dread the course.

In the kitchen

Rub every cut surface with lemon immediately. It browns faster than almost any other vegetable.

Goes with

Lemon Olive oil Garlic Parsley Mint White wine vinegar Butter Thyme

Same species

Camus de Bretagne artichoke Cardoon Hunchback cardoon Mammola artichoke Poivrade artichoke

Also used with

Ascorbic acid Agrumato lemon oil Bianchetto truffle Kid goat Nepitella Olive pomace oil

In season alongside

Acorn Avola almond Blonde morel Green cracking russula Saffron milk cap Summer cep

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