Artichoke, Poivrade Bunch from France

The artichoke poivrade, also known as the Violet de Provence, carries a rich history. Its ancestors travelled from North Africa and Egypt to Italy, where they were cultivated as early as 1466 . The artichoke was brought to France by Catherine de Medici, who became so fond of it that she believed she might die from eating too many . The poivrade variety was perfected in Provence, where it remains a cherished regional specialty . Unlike larger artichokes, the poivrade is a small, cone shaped young artichoke with a beautiful violet hue .

Its taste is remarkably delicate and tender, with a subtle nutty sweetness and none of the fibrous choke found in mature artichokes. This exceptional quality means it can be enjoyed both raw and cooked. The flavour is mild and refined, allowing the vegetable’s natural character to shine.

To appreciate it at its best, we recommend serving it raw, thinly sliced in a salad with a light vinaigrette, or gently cooked in a classic barigoule stew with white wine and herbs . For a perfect pairing, a crisp, mineral Sauvignon Blanc or a dry, aromatic white wine from Provence beautifully complements its subtle flavour.