My wife and I arrived in Nice in June, just in time for the first of the season’s artichauts violets. These purpletinged baby artichokes are so mild flavored and tender, you needn’t even bother to cook them. Rather, the tough outside leaves are pulled off and discarded (there’s no hairy choke to remove), then the artichokes are sliced paper-thin on a mandoline to be enjoyed raw. Their softly crunchy texture and delicate licorice flavor are a revelation.
Baby artichokes are us