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Artichokes
Organic
France
Fresh artichokes of the Camus de Bretagne variety from the Brittany coast. This variety produces large, round buds. However, the size of the artichoke depends on the weather conditions and can therefore vary from year to year.
How much is that?
When will my delivery arrive?
| Arrival of the delivery | Order by: |
|---|---|
| September | 23.08.2026 |
Use & preparation
- Wash the artichoke just before preparing it.
- Do not cut the stem with a knife, but break it off. This way you can remove long filaments directly with it.
- Cut off the top third of the artichoke. Rub with a slice of lemon and then boil or steam for around 30 minutes until the leaves can be easily pulled off. Cooking time may vary depending on the size of the artichoke.
- Use the artichokes to make a casserole. Artichoke hearts can also be used to make spreads and dips.
Storage & shelf life
- A dry stem does not mean that the quality of the artichoke is bad. French artichokes always have a dry stem and cannot be compared with Italian artichokes. The stalk is also not eaten.
- Individual brownish spots on the outer leaves are not a problem. The outer leaves are removed for preparation anyway and are not eaten.
- French artichokes usually have choke inside.
YANN BOHIC
FARMER FROM CARANTEC, FRANCE
I am farmer by passion.
"I produce organically to combat pollution," explains Yann Bohic. This farmer from Brittany uses only a few organic crop treatments and largely foregoes commercially produced fertilisers or seedlings. "For the fertiliser in my fields, I make arrangements with local breeders." They provide him with organic fertiliser that they do not need themselves. As Bohic's family cannot help him with the work in the fields, he tries to mechanise as much as possible so that his labour costs do not get out of hand.
Related recipes
This Lemon, Basil, and Artichoke Pasta is a dinner winner! lf you are looking for a different kind of pasta recipe, you need to try this out. The lemon and basil add a lot of freshness to this dish, the artichoke hearts are crispy on the outside and buttery on the inside. Spiee it up with a bit of chili if you feel like it. Recipe from Shirunga, my Elephant Kitchen
If you've ever cleaned artichokes, you know: it's a lot of work and in the end not much is left. This extravagant recipe for artichokes with hazelnut mayonnaise, olives and cashews quickly makes you forget the effort. Recipe by Sophia Schillik, cucinapiccina
Cooking with fresh artichokes is time-consuming, but it's worth it. In this pasta recipe, the tender blossoms play a convincing leading role. Recipe by Mademoiselle Adelana, Adelana.
Why always cook only in water when you can create sophisticated dishes from it? Together with sun-dried tomatoes, the artichokes here turn into a delicious cream. Recipe by Julianne Aknine, vegranola.
