Artichokes

These flavorful vegetables are believed to be native to the Mediterranean region and are quite popular in Mediterranean cooking. Most artichokes grown worldwide are cultivated in France, Italy and Spain, while California produces a majority of the U.S. crops.

Look for artichokes that have a heavy, firm stem and tight, fresh-looking leaves. They don’t stay fresh for long, so we recommend refrigerating them in a plastic bag and cooking them within 48 hours of your purchase. Both the outer leaves and the interior, or heart, of the artichoke are edible.

Below are some of our favorite ways to prepare artichokes. And don't forget to try our Mushroom Stuffed Artichokes. We also have a step-by-step guide for prepping these vegetables.

Lentils, cannellini beans, chickpeas, rice and polenta are a few of our Mediterranean-inspired favorites. The Fresh Market French Green Lentils are grown without synthetic pesticides and are a rich source of protein and fiber.

They’re also known as “Puy” lentils, since they originate in the Puy region of France. These lentils are peppery in flavor and retain a satisfying firmness after cooking. Try them in our Provencal French Lentils recipe.

Cannellini beans and chickpeas in particular are great for stews. You can also try them pureed with garlic for dip (think hummus). Polenta, an Italian staple, is typically served alongside meat or fish. Then there’s rice—the ever-versatile grain that’s delicious in Italian risotto, Spanish paella and more.

Every good Mediterranean meal calls for a crusty-on-the-outside, soft-on-the-inside loaf of bread.

We’ve added some flavorful, Mediterranean-inspired bread recipes to our offerings, including Crusty Italian bread (when Italians talk about good bread, this is what they’re talking about!), Sesame Semolina, Rustic Panella and more.

Our Olive, Pesto and Garlic Breads are baked with flavorful ingredients that meld beautifully with a variety of dishes. We also have Pane di Casa, or “bread of the house,” and Mini Cranberry Baguettini.

Tasting Olive Oil

Virgin olive oils boast a wide array of flavors and aromas. Olive oil can range from smooth to nutty to fruity, peppery, bitter and even fiery. Good EVOO will leave your mouth feeling clean—never oily or greasy. Here’s how you should taste your oil before you use it in a recipe (think of it like a fine wine):

• Pour and warm. We suggest tasting your olive oil plain. Pour a small amount in a shot glass, tulip-shaped wine glass or plastic tasting cup. Cradle the glass in the palm of your hand and cover the opening with your other hand. Swirl it gently to release the aromas.
• Sniff and sip. Lift your hand and smell the oil. What does it smell like? Grass? Fruit? Pepper? Take a sip—enough to coat the inside of your mouth.
• Aerate and taste. Before you swallow, aerate the oil by opening your mouth and sucking in air through the oil to further release the aromas. You should feel the oil spritz the back of your throat. Then, close your mouth and breathe through your nose. Swallow the oil and notice its pungency.
• Test your tasting skills. Here are some oils to try at home.

Foods like olives, capers and artichokes are delicious when stored in olive oil or pickled in brine. These processes also preserve the foods, so you can keep them on hand for longer.

We offer a wide array of imported olives for antipasto, snacks and salads. We also have capers sourced from the Mediterranean, perfect for adding a salty bite to salads, sauces or classic Greek recipes like Greek Vegetable Salad.

And, of course, our artichokes are a low-calorie, nutrient-rich favorite. Our provider has been growing artichokes in Castroville California—the “Artichoke Center of the World”—since 1924. They’re an excellent source of fiber, vitamin C and magnesium, not to mention they taste delicious!