SX-70+Time-Zero
futurowoman / Nancy L. Stockdale
The two-inch-wide tulip-shaped fiesole artichoke has a fruity flavor and a deep wine color that does not fade with cooking. Bred from the violetta de provence, a purple variety native to southern France, the fiesole has a comparatively tender stalk that can be quickly steamed and eaten. Virtually chokeless, the fiesole artichoke yields little waste.
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