Artichokes, ‘flowers’ of water, fibre and vitamins 

The main component of artichokes is water (85%). It is rich in fibre, which aids intestinal transit, and vitamin C, which helps to protect cells against oxidative damage and improves the absorption of iron. It also contains minerals, especially potassium, which maintains blood pressure. Its harvest time and best time of consumption is between September and May.

The size of each piece varies depending on the variety, but it usually varies between eight and twelve centimetres in diameter. Its weight varies between 50 and 100 grams.

D.O. 'BENICARLÓ ARTICHOKE'

There are many varieties of artichoke, some of which are autochthone: ‘Morada Mallorquina’, ‘Camus de Bretaña’, ‘Romana Grande’, ‘Blanca de Tudela’, etc.  In Spain, the ‘Benicarló Artichoke’ which has its own Designation of Origin, stands out for its excellent properties.

Its production area extends throughout the north of the province of Castellón, in the region of Baix Maestrat, precisely in the towns of Benicarló, Càlig, Peñíscola and Vinaròs.

The Mediterranean preserves this land of strong thermic variations, offering mild winters which enable the artichokes to develop consistently, round and compact.  This climate naturally gives them a high resistance which in optimal storage conditions enables a long duration without reducing its quality.

The Regulatory Board of the D.O. controls the whole process – from their harvest in the fields, to their selection, packaging, labelling and shipping -, to guarantee that only the best pieces arrive at the table.

CONSEJOS

•  They keep longer if you place the stalk in water, like a flower, to keep them fresh.

•  Rubbing them with lemon avoids them blackening once cut.

•  Adding some lemon juice and a teaspoon of flour to the cooking water makes them become soft.
•  Avoid overcooking them, as this affects their flavour and texture.

FROM OUR WEBSITE TO YOUR TABLE

Artichokes can be eaten raw in salads, seasoned with oil and salt and pepper, in the oven with ham or anchovies, in a paella or vegetable stew, with wine or as a side dish to lamb. Here are some examples:

•  Clams with artichokes

•  Artichokes with lemon

•  Pizza with artichokes and pesto

•  Artichoke bomb

•  Tomato, artichoke and cheese risotto

•  Green wok with chicken breast, fusilli and artichokes

Bimi, the on-trend vegetable