Camus de Bretagne artichoke

Artichaut camus de Bretagne

What it is

The variety was bred around 1810 by an agronomist near Paris and then moved west, and Brittany now grows the bulk of France’s artichokes with it. It is a heavy head bought for a thick fond and fleshy leaf bases; a poivrade of the same weight would be mostly waste.

In the kitchen

Snap the stem off rather than cutting it, so the tough fibres pull out of the base with it. Boil head-down in salted water for thirty to forty minutes; it is done when an outer leaf lifts away with no resistance at all.

Goes with

Butter Lemon Dijon mustard Olive oil Shallot White wine vinegar Parsley Egg

Same species

Artichoke Cardoon Hunchback cardoon Mammola artichoke Poivrade artichoke

In season alongside

Acorn Brussels sprout Kuwai Saffron milk cap Antep pistachio Avola almond

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