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spiny artichokes, the price is halved and tenderness gains

08/02/2011 - Sloweb Since this book is a guest of the pages of the weather - and it is especially appropriate because we are talking mainly of seasonal produce - this week we launch ourselves into a small Forecast but almost without fail. February and March are ideal months for spiny artichokes, much consumed in the North, and to a lesser extent also in the rest of the country. When we are usually better, maybe not beautiful to behold because the cold makes them a little 'mangy', but very soft. In addition, let's say next week, I bet that the price of artichokes thorny collapse. If until now the best specimens are placed on a Euro or 1.20 each (the price of artichokes is a piece, not by weight), it is almost certain that in the coming days, the price almost halve, as well as that of specimens at least as good, up to 30 or 40 cents each. Artichoke with thorns is among the many Italian varieties in existence, which can cover a bit 'over the period from November to May. It is mainly grown in Sardinia, a little 'in Sicily and Liguria in the plain of Albenga and Sanremo. We speak as always the most important work, but that does not mean that we are local, in other territories. In any case there will be many chances that the spiny artichokes on the shelves of your market in this period come from Sardinia. For this reason we can make a prediction: the climatic conditions in the island was ideal because it a lot to entering the market in the coming days and are also very good. Artichoke, like all winter vegetables, it needs large temperature changes between day and night to enhance their characteristics. With the cold nights and sunny days (more than the heat, has the photosynthesis) will mature lush and tender, much better than we have so far been able to buy or will buy then at the end of the season. The heavy rains of recent weeks have finally done the rest, adding a particularly favorable in Sardinia because generally there are no major irrigation systems. are excellent with other ingredients, for example, we tested them with extreme satisfaction with sweetbreads and strands, and also on a robiola Roccaverano. Charles Bogliotti Heading Saturday Market find it in La Stampa on Saturday at the weather forecast source: www.slowfood.it