Sardinian Violet Artichokes Extra - Long Stem
Top quality extra long stem from Sardinia. Traditional Italian Purple / Violet coloured artichoke variety which produces an abundance of medium sized globes which have tender, meaty leaves with an excellent delicate artichoke flavour. It is highly versatile in cooking, since it may be eaten raw, fried, filled with various ingredients, combined with pasta and risotto, preserved or even served as dessert. Check a traditional recipe in Serving Suggestions ↑
Fregola Sarda with Violet Artichokes and Saffron Recipe:
- 320g Fregola Sarda (or you can use also rice)
- 4 Violet Artichokes
- 1 Shallot or fresh onion
- Saffron or two sachets of saffron powder
- Vegetable broth, to taste
- Dry white wine
- Extra Virgin Olive Oil
- Pecorino Dop, to taste
- Salt and pepper, to taste
- Finely chopped parsley, a little
Finely chop the shallots or onion and brown in olive oil and a little hot water. Chop the artichokes and add them to the onion, sauté over high heat and add the fregola sarda. Roast them for a minute, then blend with the white wine. Let evaporate the alcohol and start cooking the artichokes fregola like a risotto, gradually adding the boiling vegetable broth. As a risotto, do not add more broth until the previous dose has not been absorbed by the fregola. Halfway through cooking, add the saffron and half the finely chopped parsley. Season with salt and pepper.
Continue cooking until the fregula is cooked but still al dente and, fire off, add the remaining chopped parsley. You can decide whether to leave the Sardinian fregula with artichokes and saffron as well, completing the dish with only a few drops of extra virgin olive oil (It is very good, delicate and vegan), or serve it as a risotto, then creamier. In the latter case, to accentuate the taste, fregula can thicken with a little’ of extra virgin olive oil and grated Pecorino Dop. Serve the Sardinian fregula with artichokes and saffron immediately.
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