Beautiful and rare, these baby purple artichokes hail from a tiny family farm—the only one selling them in North America. Cook them in a way that showcases their color: Cut off the outer, tougher leaves, thinly slice the tender inner leaves and heart, and sauté them in butter for a few minutes to garnish seared scallops. Preparing them is a snap: Unlike many artichokes, these are spike-free.
Brand: Mikuni Wild Harvest
Origin: United States