Anatomy of an Artichoke, Delicious and Versatile

The artichoke is an essential part of the Mediterranean diet, and Spain is the second-largest producer worldwide. Although most artichokes are grown in Spain's Levante region, production can also be found in colder areas, such as in Navarre, in the north of the country.

The two artichokes with DO and PGI status in Spain are Benicarló, in the Valencia region, and Tudela, in Navarre, respectively. Artichokes can be bought fresh in the market, but they’re also perfect for canning. Artichoke hearts, either whole or cut in halves, are generally packed in glass. This allows them to maintain all of their nutrients and properties, allowing consumers to enjoy them however they want.

How do you eat them? Artichokes are very versatile. They can be eaten in many different ways: fried, roasted, grilled, preserved in oil, cooked and even raw in salads. Artichokes pair perfectly with meat, fish, rice, and other vegetables. As a result, it's very popular in gastronomic restaurants.