Emerald
Heads are globe, glossy and green. Good flavor. Produces 12-14 heads per plant. For fresh market.
Compares to Imperial Star but with smaller hearts.
500 Gram minimum seed order

RECIPE – TUNA AND ARTICHOKE PIZZA
Preparation and baking time: 1 hour 30 minutes
3/4 lb pizza dough
6 tomatoes
1 onion
6 cooked and minced artichokes
parsley, thyme, bay leaves
1 large can of tuna
3 tbsp olive oil
thin mozzarella slices
2 tbsp capers
majoram, salt, pepper
Preheat oven, 350 degrees.
Chop the onion and sautee in 2 tbsp oil, add minced tomatoes and herbs.
Mash tuna, mince the artichokes.
Roll out the dough and spread over the oiled baking sheet.
Arrange tuna, capers and artichokes, cover with tomato mix, cover with majoram.
Arrange the cheese on top. Pour olive oil and oil out of the tuna can over the pizza for flavor.
Add salt and pepper to taste, and bake for about 25-30 minutes.

Green Globe
Green Globe selection has a large plant habit with 8-9 choke heads per plant.

Imperial Star
A strain (selection) developed by the U.C. system of California. Imperial Star has excellent production, grows well in warm humid areas and is adaptable to all soil types. Head (Bud) count for Imperial Star per plant is 12-14 for fresh market growing.
Completely Thorn-less, Heads (Bud) Tight and Closed, Production Early at 160 Days, Head (Bud) Size Medium to Large, Frost Tolerant, For Fresh Market and Processing, Imperial Star is the number #1 processing variety in the world.
Seed count average: 10,000 seeds per pound (1 kilo = 2.205 pounds)

RECIPE – ARTICHOKE PIZZA

Preparation and baking time: 1 hour 15 minutes
3/4 lb pizza dough
1 lb 3 oz tomatoes
2 artichokes
1/4 lb parmesan cheese
1/2 cup olive oil
lemon juice
pizza herbs mix
salt, pepper
Preheat oven, 350 degrees.
Roll out the dough and spread it over the well oiled baking sheet.
Cover it with thinly sliced tomatoes.
Remove leaves from the artichokes, chop the hearts and sprinkle with lemon juice.
Spread the artichokes over the pizza dough.
Add salt, pepper and cheese, olive oil and herbs.
Bake for about 20-30 minutes.
You can also use the artichokes out of the can.

Violetto di Romagna
Violetto di Romagna or Romagna is an Italian cultivar, conical in shape, buds (heads) are purple.