CASTROVILLE, Calif. – (January 18, 2008) – As a result of the recent frosts throughout multiple growing regions in California, highly flavorful artichokes known as “frost kissed” artichokes are now available in local grocery stores.
 

 “The impact of frost on artichokes is similar to how human skin reacts to sunburn,” said Kori Tuggle, marketing manager, Ocean Mist Farms.  “Frost turns the outside layer of the artichoke dark brown, and then it flakes and peels.”

Once cooked, the brown outer layer is gone resulting in the soft green artichoke that people are familiar with.

“Frosting is strictly a cosmetic condition,” Tuggle said.  “While the brownish color may not look pretty, frost kissed artichokes actually taste wonderful.  The cold weather concentrates the natural artichoke flavors into an intense, nutty flavor.”

Artichoke lovers can visit the Ocean Mist Farms Web site to learn more about these unique artichokes.  

 “A frost kissed artichoke is a very unique item that we don’t have every season,” Tuggle said. “Because they are so seasonal, we want people to look for them at their grocery store and be sure to buy them during the short time they are in stock.”

Artichokes are frost kissed when the temperature drops below 32 degrees.  Following a freeze, artichoke plants take two to three weeks to start producing frost-free artichokes again.

Editors’ note: Chef Tony Baker of Montrio Restaurant in Monterey, Calif., is available to comment on the flavor of frost kissed artichokes as well as provide cooking ideas.