The artichoke is good for the liver, cleansing and digestive. An exquisite vegetable that reduce the cholesterol and triglycerides, in addition to fighting the extra kilos. In short, it is a product full of properties healthy. Spain produces 25% of the production of this healthy and tasty vegetable, which is mainly cultivated on the Mediterranean coast. However, in another point of the peninsula, the artichoke from Tudela (Navarra) which is recognized for its high quality. How is it different from the rest? We reveal it to you below!
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La artichoke from Tudela has a long tradition in the riverside capital. According to the Navarra Encyclopedia, the first crops of this vegetable date back to the Al-Andalus era. Tudela farmers have been working in a meticulous selection process to get the cultivation of the so-called 'Blanca de Tudela'.
Recognition with IGP
Certified with Protected Geographical Indication (PGI), the highest level of European recognition within the Designations of Quality Products, the artichoke from Tudela. It is cultivated in 33 municipalities of the Ribera Navarra, especially in the region that gives it its name. The IGP is limited to three cases:
- The artichoke crops on land belonging to the municipalities of the determined geographical area.
- The fresh vegetable traders that are in any of the localities of the production region.
- The canning factories with the headquarters in Navarra that are in charge of transforming and marketing the "heads" of the artichokes to cultivate the 'Blanca de Tudela'.
Properties of the artichoke from Tudela
The quality of the Spanish agricultural soil, its not very aggressive climate during winter and the high altitude provide the ideal environment for growing this healthy vegetable. En Navarre only the variety 'Blanca de Tudela', distinguished by its high quality and commonly known as the "flower of the garden" for its characteristics.
Thus, the artichoke from Tudela has a Round shape, subtly ellipsoidal, and has a circular hole in the middle, the result of the bracts (leaves) that fail to close the pinnacle well. The stem measures between 15 and 20 centimeters and is as appreciated as the fruit. It has no vilanes (fluff and filaments that surround the seeds) and retains a reputation for being very tender.
When is the artichoke harvested?
The plantation is cultivated at the beginning of August. Harvesting is done in stages every six days in autumn and every seven or eight days in spring, in the second outbreak of March. There may be up to a third in the month of July. It depends a lot on the atmospheric conditions every year, as it is a plant very sensitive to frost.
The artichoke is harvested manually, selecting the best specimens, taking into account their state of maturity. It is not done all at once, but there is collection passes to harvest the fruit at the best time. The lands of that Navarrese shore are fundamental to grant the artichoke from Tudela its quality: large amount of organic matter, without excess moisture and medium consistency.
Farmers sow artichoke plant of the cultivar 'Blanca from Tudela'. Its cultivation is annual and must be carried out in irrigation conditions. However, if the product is to be used for canning, biennial cultivation is allowed.
Recipe: Braised Tudela Artichokes
Now that you know everything about these delicious and tasty vegetables ... How about you try cooking them? It will only take a few 30 minutes. Learn about it but also enjoy it.
Ingredients
- 1 kg of artichokes from Tudela
- 1 cebolla
- 1 glass of dry white wine
- 4 cloves of garlic
- Salt and ground white pepper
- Olive oil
First, the artichokes are removed and the heart is quartered. The pieces are washed with water and lemon so that they do not oxidize and darken. On the other hand, chop the garlic and onion, pour a jet of olive oil into a clay pot and the we fry until the appearance is transparent.
The next step is add the artichokes. Sauté them for a few minutes. We add the wine, salt and pepper. Let it cook over low heat until we check that the artichokes are tender and a creamy sauce has remained.
Now that you know one recipe simple with which to enjoy this delicatessen, have you not wanted to try the artichoke from Tudela?
