I saw a ton of artichokes at the local produce store, some very green and some totally bronze. The bronze ones also seemed a different shape so I thought they were separate varieties. Google revealed that the bronzing comes from frost exposure. Should bronze artichokes be avoided or are they perfectly OK? If I ever moved to California it might be to be near the center of the artichoke industry.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)