Already mentioned as a garden plant in the 8th century BC by Homer and Hesiod, the naturally occurring variant of the artichoke – the cardoon – is native to the Mediterranean area and spread in Italy and France in the 15th Century. Artichokes can be prepared boiled or steam. The heart is eaten when the inedible thorns and the choke have been peeled away and discarded. The thin leaves covering the choke are also edible and often removed one at a time. Core and thin leaves can be eaten, with hollandaise, vinegar, butter, mayonnaise, aioli, lemon juice, or other sauces.
Perfect pairing with dairy products, mushrooms, garlic or onions!
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team