Vegetables Frozen

The globe artichoke is a perennial variety of a thistle native to the Mediterranean region that is cultivated as a food. The edible portion of the plant consists of the flower buds before the flowers come into bloom. Once the buds bloom the structure changes to a coarse, barely edible form. Artichokes are usually preserved in oil, vinegar or brine as cooked artichokes (particularly those that have been cut) can turn brown due to enzyme action and chlorophyll oxidation. In Italy, artichoke hearts in oil are the usual vegetable for “spring” section of the “Four Seasons” pizza.

The globe artichoke is a perennial variety of a thistle native to the Mediterranean region that is cultivated as a food. The edible portion of the plant consists of the flower buds before the flowers come into bloom. Once the buds bloom the structure changes to a coarse, barely edible form. Artichokes are usually preserved in oil, vinegar or brine as cooked artichokes (particularly those that have been cut) can turn brown due to enzyme action and chlorophyll oxidation. In Italy, artichoke hearts in oil are the usual vegetable for “spring” section of the “Four Seasons” pizza.

The globe artichoke is a perennial variety of a thistle native to the Mediterranean region that is cultivated as a food. The edible portion of the plant consists of the flower buds before the flowers come into bloom. Once the buds bloom the structure changes to a coarse, barely edible form. Artichokes are usually preserved in oil, vinegar or brine as cooked artichokes (particularly those that have been cut) can turn brown due to enzyme action and chlorophyll oxidation. In Italy, artichoke hearts in oil are the usual vegetable for “spring” section of the “Four Seasons” pizza.

The globe artichoke is a perennial variety of a thistle native to the Mediterranean region that is cultivated as a food. The edible portion of the plant consists of the flower buds before the flowers come into bloom. Once the buds bloom the structure changes to a coarse, barely edible form. Artichokes are usually preserved in oil, vinegar or brine as cooked artichokes (particularly those that have been cut) can turn brown due to enzyme action and chlorophyll oxidation. In Italy, artichoke hearts in oil are the usual vegetable for “spring” section of the “Four Seasons” pizza.

The globe artichoke is a perennial variety of a thistle native to the Mediterranean region that is cultivated as a food. The edible portion of the plant consists of the flower buds before the flowers come into bloom. Once the buds bloom the structure changes to a coarse, barely edible form. Artichokes are usually preserved in oil, vinegar or brine as cooked artichokes (particularly those that have been cut) can turn brown due to enzyme action and chlorophyll oxidation. In Italy, artichoke hearts in oil are the usual vegetable for “spring” section of the “Four Seasons” pizza.

Asparagus has been used as a vegetable and medicine, owing to its delicate flavour, diuretic properties, and more. Asparagus is low in calories and is very low in sodium. It is a good source of vitamin B6, calcium, magnesium and zinc and a very good source of dietary fibre, protein, beta-carotene, vitamin C, vitamin E, vitamin K, riboflavin and iron.

Asparagus has been used as a vegetable and medicine, owing to its delicate flavour, diuretic properties, and more. Asparagus is low in calories and is very low in sodium. It is a good source of vitamin B6, calcium, magnesium and zinc and a very good source of dietary fibre, protein, beta-carotene, vitamin C, vitamin E, vitamin K, riboflavin and iron.

Asparagus has been used as a vegetable and medicine, owing to its delicate flavour, diuretic properties, and more. Asparagus is low in calories and is very low in sodium. It is a good source of vitamin B6, calcium, magnesium and zinc and a very good source of dietary fibre, protein, beta-carotene, vitamin C, vitamin E, vitamin K, riboflavin and iron.

Asparagus has been used as a vegetable and medicine, owing to its delicate flavour, diuretic properties, and more. Asparagus is low in calories and is very low in sodium. It is a good source of vitamin B6, calcium, magnesium and zinc and a very good source of dietary fibre, protein, beta-carotene, vitamin C, vitamin E, vitamin K, riboflavin and iron.

Aubergine is used in the cuisine of many countries. Sometimes known as Eggplants, Aubergines are used widely within Indian cusine. Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described (under the name “baingan” or “Brinjal”) as the “king of vegetables”.