The camus artichoke comes from Brittany; in fact, it is so closely associated with its region of origin that the French almost always refer to it as the "camus de Bretagne."
This deep ash green artichoke with a tender succulent heart has a rounded and compact head with wide short leaves often tinged with purple at the edges.
The camus is generally considered to be the largest artichoke variety, with the main heads weighing 400-500 g (about 1 lb.) and the secondary heads up to 300 g (10 oz.)
Season: from may to november
NEVER eat it raw.
A more stringy variety, it may be turned, cooked in a blanc (acidulated water with a little flour added), stuffed, etc.
Break the stems off by hand to remove the fibers found in the heart.
Cook in water: 45 minutes
Steam in a pressure cooker: 25 minutes
Microwave: 8-10 minutes
After washing the artichoke, wrap in plastic wrap with 2 tbsp. water. Place in the microwave for 9 minutes at 900 W.
Cooking tips with Alain Llorca, chef at Hotel Alain Llorca in Provence
Stringier and much larger than other artichokes, the camus is often prepared in home kitchens simply by being steamed and served whole. Each leaf is simply dipped in vinaigrette and eaten.
This artichoke can be
- turned, and cooked in a "blanc" to make an excellent first course
- stuffed with fresh white cheese and served with Bolognese sauce
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