I frequent an Italian restaurant by me and love their food. Twice now their stuffed artichokes have come to me like this with this vibrant blue/green color. Is this normal? I called today and they said it is fine. Last time I tossed it without eating it.
Today I tried a couple leaves but was put off by the color. The texture was really really soft also. My gut is telling me it’s not fresh but thought I’d ask. Any artichoke experts or cute Italian grandmas who know best?
by KaleidoscopeOver1054
2 Comments
To me this looks like an effect of cooking with acid.
I’ve seen it with garlic…
Edit: maybe aluminium/iron cooking material
https://whatscookingamerica.net/wholeartichoke.htm
TIP: Always use a stainless-steel knife and a stainless-steel or glass pot. Iron or aluminum will turn artichokes an unappetizing blue or black. For the same reason, never let aluminum foil come in contact with artichokes.
This is completely normal.