Artichoke garlics are named from their confirguration of several overlapping layers of cloves. Many have 3 to 5 layers containing 12 to 20 total cloves. Outer cloves are fat and roundish. Inner cloves are more narrow and squarish but are generally of good size.
Bulb wrappers are coarse and thick, often with light purple blotches or a yellow stain. Clove skins adhere fairly tightly, giving them a longer storage life.
Artichoke garlics have a delightfully robust flavor that is not too strong nor overpowering. They have a medium, rich garlickiness, which can be a benchmark taste for comparing other garlics as either being milder or stronger.
