Baby Sicilian Artichokes
Estimated Inventory, lb : 0
Description/Taste
Baby Sicilian artichokes are generally small and vary in size and shape, depending on the specific variety. Baby artichokes typically average 5 to 8 centimeters in length and 3 to 5 centimeters in diameter and have an oval to elongated, tapered shape. Artichokes are comprised of tight, overlapping layers, and each layer can be stripped away individually. The leaf-like layers are referred to as bracts or petals. Baby artichokes are known for having more tender bracts compared to larger artichokes, and fewer exterior bracts are required to be removed before consumption. The fleshy bracts are found in shades of muted green, purple, to variegated hues, and some varieties may have a lightly striped appearance. Some Baby artichoke cultivars have sharp, pointed spines on the end of each bract, while other varieties are spineless. As the bracts are peeled away, the interior bracts become smaller, lighter in color, and more tender. Baby Sicilian artichokes have a pale green to yellow center and are crunchy, chewy, and dry when eaten raw. Once cooked, the bracts soften and develop a tender consistency. The artichokes also release a subtly green, grassy aroma and have a mild, vegetal, green, earthy, sweet, subtly bitter, and nutty taste.
Seasons/Availability
Baby Sicilian artichokes are available in the mid-winter through late spring.
Current Facts
Baby Sicilian artichokes, botanically a part of the Cynara genus, are a general category of several types of artichokes belonging to the Asteraceae family. Artichokes are a seasonal delicacy wildly grown throughout Sicily, and in the late winter through spring, it is common to see neatly arranged piles of many different varieties in markets. Sicilian vendors often display fresh artichokes with leaves at the base of the pile for enhanced visual appeal, and it is customary for pieces of the stems to be hand-trimmed by the vendors when the artichokes are purchased. Baby artichokes are less common in Sicilian markets than their larger counterparts, but the smaller artichokes are treasured as a more tender culinary ingredient. It is important to note that Baby artichokes are grown on the same plant as larger artichokes and are considered fully developed. The name baby is somewhat of a misnomer as the heads are not harvested prematurely. The descriptor more often refers to the artichoke’s small size. Baby artichokes are smaller due to their location of where they grow on the plant. The heads are typically found on the lower portions and side shoots of the plant that are shaded from the sun, preventing the heads from growing large in size. There are several varieties of artichokes generally categorized under the Baby Sicilian name, and the small heads can appear in variegated shades of green and purple, depending on the cultivar. Baby Sicilian artichokes are favored for their ability to be eaten whole without the need to remove the central choke found in larger heads. The small artichokes can be cleaned and eaten raw or cooked in a wide array of savory culinary preparations.
Nutritional Value
Baby Sicilian artichokes have not been extensively studied for their nutritional properties. Artichokes, in general, are a source of calcium to build strong bones, fiber to regulate the digestive tract, and potassium to balance fluid levels within the body. Artichokes also provide vitamin C to strengthen the immune system, magnesium to control optimal nerve functioning, phosphorus to repair tissues, vitamin K to assist the body in faster wound healing, and other nutrients, including copper, zinc, folate, iron, and manganese.
Applications
Baby Sicilian artichokes have an earthy, grassy, subtly sweet, bitter, and nutty taste suited for fresh and cooked preparations. One of the distinct characteristics of Baby artichokes is that they do not contain chokes. In larger artichoke heads, a fuzzy center develops with tiny inedible fibers. If left to mature, these fibers eventually develop into the plant’s purple flower. Chokes must be removed before consumption, but Baby artichokes noticeably do not produce chokes. This allows Baby artichokes to be eaten whole in some preparations. The outer leaves are typically peeled and discarded, and once prepped, Baby Sicilian artichokes can be dipped in extra virgin olive oil and eaten raw. Baby artichokes also cook faster than larger heads and are popularly boiled in a mixture of salted lemon water. Once boiled, the heads can be marinated in herbs, lemon zest, oil, and spices overnight and then served at room temperature as an appetizer. In Sicily, Baby artichokes are breaded and fried, marinated and deep fried, halved and stuffed with breadcrumbs, cheese, parsley, garlic, and anchovies, or grilled for a smoky taste. Baby artichokes are also cooked and stirred into pasta or gnocchi or filled with herbs and braised. One of Sicily's most seasonal springtime dishes is pan-fried artichokes with peas in chicken stock. They are also cooked into stews and sauces with fava beans and peas, often mixed with pasta. Baby Sicilian artichokes pair well with herbs such as mint, parsley, basil, and oregano, garlic, lemon zest, cheeses including ricotta, parmesan, and pecorino-romano, and nuts including walnuts, pine, and pistachios. Whole, unwashed Baby Sicilian artichokes will keep for 5 to 7 days when stored in a sealed container in the refrigerator's crisper drawer. It is recommended to immediately consume the artichokes after purchase for the best quality and flavor.
Ethnic/Cultural Info
Artichokes are celebrated at the Sagra del Carciofo, or Artichoke Festival, in Cerda, Sicily, a municipality of Palermo. Cerda is known for artichoke production, and the Municipal Administration of the region decided to highlight the agricultural crop through an annual festival. The Sagra del Carciofo was established in 1982 and was originally held to showcase the Cerdese Spiny artichoke. As the festival was held year after year, it expanded to include all varieties of artichokes grown in Palermo and became a celebration of everything related to artichoke production. Visitors can attend the festival each year on April 25th and experience live entertainment, cooking demonstrations, an outdoor market, and fresh or cooked artichokes for sale. One of the signature highlights of the annual festival is the installation of the artichoke monument, also known as Cacuocciula in local Sicilian dialect. This tall statue reaches over seven meters in height and is traditionally placed in the main Piazza Vito La Mantia in Cerda. During the festival, Baby Sicilian artichokes are prepared in recipe variations and are valued as a bite-sized dish. The smaller artichokes are a delicacy of the celebration and are widely enjoyed for their tender nature and mild taste.
Geography/History
Baby Sicilian artichokes are descendants of varieties that were developed from wild species native to the Mediterranean. Wild species have been present in the Mediterranean since ancient times and were spread to other regions in Europe, Africa, and Asia as the various species were domesticated. In Sicily, artichokes were present during the reign of the Ancient Greeks, who inhabited the island from the 8th century BCE to the 3rd century BCE, and references are seen to the plants in Greek and Roman art. Over time, artichokes were continually grown and bred on the island and were consumed as a culinary ingredient among the Normans, from 1130 to 1194 CE. Artichokes remained an important crop and were selectively bred for improved cultivation characteristics. Today, artichokes are still an essential culinary crop of Sicily, and Baby Sicilian artichokes arose naturally from cultivated plants. Some Sicilian growers believe Baby artichokes commonly appear on plants that have been grown for over four seasons. The small artichokes are referred to as daughter artichokes, while the larger heads are called mother artichokes. Baby Sicilian artichokes are mainly grown in the provinces of Agrigento, Palermo, and Catania, and when in season, the artichokes are hand-harvested and sold through local fresh markets throughout the island.
