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.
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)