We are in artichoke season a vegetable that its best moment is in autumn, early winter and also spring. On the market, in addition to the classic varieties, new varieties of artichokes also appear to be interesting for gastronomy, we are going to find out what they bring us.
With increasing consumption, the artichoke conquers many kitchens at this time to become the protagonist or companion of many recipes. According to the latest data, consumption has gone from 2,5 kg to almost 3 kg per person per year in Spain. The main reason is that in addition to being a delicious vegetable, it is healthy since it reduces the level of cholesterol, triglycerides and blood sugar. It also provides fiber, calcium, phosphorus and has a diuretic effect.
New varieties of artichokes appear
For some time we have been seeing different varieties on the market than those we are used to in the Spanish market. Some of Spanish origin such as the variety White of Tudela or Violet of Provence are being replaced on the market by newly created hybrid varieties.
And it is that the cultivation and commercialization of the artichoke present some problems that these new varieties come to solve totally or in part. First of all water problems in Spain and soil quality they are becoming more and more important. For this reason, the new varieties have a deeper and stronger root system that allows them to seek and maintain water and nutrients even in areas with salinity problems.
On the other hand, once collected from the field, the markets ask that the resistance of the artichokes and their appearance of freshness be as long as possible. In the same way, the consumer who, in addition to being tasty and tender, needs a consumption time. This issue is especially critical in artichokes since they are really a flower bud it tends to split open and lose its tender texture.
A good example of a new variety is the one developed by Basf and called Green Queen, which in addition to its production has a great flavor and extends its “useful life” in the market and kitchen, reducing food waste.
