Veg Box Newsletter maasthead

No.4  August 25th 2021

Photo of purple artichoke - one of the most nutritious vegetables you can get your hands onWe're going purple this week.  Purple artichoke and – for those of you with one of the larger boxes – you might have some purple sweet potatoes too...  Your artichoke was grown in the UK at Bedlam Farms over in Cambridgeshire.

Artichokes are one of the most nutritious vegetables you can get your hands on.  Low in fat, high in fibre, and packed full of vitamins and minerals like vitamin C, vitamin K, folate, phosphorus and magnesium.  They are also a very rich source of antioxidants – even more than kale.

Purple artichokes can taste a little bit different from their green counterparts – a slightly stronger, more earthy flavour.

So what do you do with an artichoke?

Artichokes are really versatile.  You can grill, boil, steam or roast them.  You can even make beer with them...  But cooking them is key, as they aren't much fun eaten raw.

The most common use is in antipasti, but as you've just got the one artichoke to work with this week we've got a simple roasted artichoke recipe below for you to try.

Did you know you can get your veg box delivered?
We work with Cargodale which offers a local, zero-emission delivery service via their nifty electric cargobikes.  If you live locally, you can have your box delivered each Wednesday for just £2.

They now have a hub in Todmorden Market – so why not pop in and find out more about the great stuff they are doing in the valley?

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Roasted artichoke

Prepare your artichoke
Trim off the top third (a quarter if it's fairly small).
Cut off the top tip of each remaining outer leaf to remove the thorny part.
Remove the stem so that it can sit flat in the baking tray.
Now your artichoke is ready for the recipe...

Whole artichoke (prepared as listed above)
Juice from half a lemon
1tbsp. olive oil
Garlic clove
Rock salt
Preheat oven to 220°C.
Place artichoke stem-side down in a bowl, and drizzle with lemon juice.
Slightly separate the artichoke leaves with your hands.
Insert a knife blade into the centre of the artichoke to create a garlic clove-size space.
Drizzle the artichoke with olive oil.
Press a clove of garlic into the centre of the artichoke, and season with salt.
Tightly wrap the artichoke twice with tin foil.
Place in baking dish and bake in the preheated oven until sizzling for just over an hour (but keep an eye on them!).

#1, #2, #3, #5.

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