Cynara scolymus L.
Brand: PNOS
Packaged:1,0 g
Availability:In Stock
Ex Tax: 1.35€
Garden artichoke - a perennial edible, medicinal and ornamental plant. Food used to Artichoke buds of leaves are asparagus flavor. Dried artichokes are used for the treatment of atherosclerosis. Artichokes maturing within 90-100 days, do not bloom the first year. Delimbed artichoke bushes are advised to cover agro textile.
Hardiness Rating: 8, 9.
With sharp spines greatly reduced and larger, heavier bearing, consistent quality globe-shaped heads.
Sowing Instructions: sow outdoors in free draining soil in mid spring when the soil has warmed up. Sow 2-3 seeds in stations 30 cm apart. Seed sown outdoors usually flowers the year after sowing.
Growing Instructions: thin out so that there is one good plant every 6 cm. The thinnings can be transplanted.
Aftercare Instructions: after harvesting the main head, secondary heads will appear and these too can be used. In cold areas, cover the plant with a mulch of straw, compost or bracken to protect it through the winter.
1,0 g = 23 seeds.

Artichoke Artisokk Артишок
Cynara scolymus.

True gourmets will surely love the recipe with mussels and oranges:
Pour water into a large saucepan to a level of 5 cm and bring to a boil. Place the artichokes in the pan, cover and cook for 40 minutes. Turn the artichokes over to drain.
In a medium saucepan, bring the wine to a boil with 4 tablespoons of water. Add fresh mussels, cover and steam for 3 minutes until they open. Reserving the liquid, transfer the mussels to a bowl (discard any that don't open) and remove the shells from the remaining ones.
To prepare the side dish, strain the broth through cheesecloth into a small saucepan and boil for 2 minutes. Add breadcrumbs. Place everything in a small bowl and add the pepper puree, crushed garlic, vinegar, oil, salt, black pepper and cayenne pepper.
In a large bowl, combine mussels, potatoes, orange slices and half of the garnish. Open the artichoke leaves so that the loose core is exposed, remove it with a teaspoon. Place the artichokes on plates and distribute the filling among them. Serve the remaining side dish separately.

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