Originally from Egypt and Turkey, the artichoke has been eaten by man for more than 2,00 years, although it was not until the 15th century that it became part of the vegetable aristocracy. It was sponsored, as were many foods, by Catalina de M�dicis, who made her ladies eat it daily because it warmed the body and soul. Today the aphrodisiac quality attributed to artichokes is just one of their virtues.

Artichokes grow in a variety of climates, so their production is staggered, allowing us to enjoy them from autumn through the end of spring. There are different varieties of artichoke, and one that stands out is the white artichoke of Tudela, which was bestowed with special recognition by the European Union in June 2002. It is grown in the south of Navarra, with a yearly production of a million kilos. Most is earmarked for fresh consumption or canning. The kind of artichoke is grown in Benicarl�, Pe��scola and Vinaroz. The characteristics of the land and the weather make this artichoke a bit rounder and more compact than that of Tudela. The Camus variety of artichoke from the Brittany region of France is late-ripening. Purple artichokes of the Roussillon variety or from Provence are so tender they can be eaten raw, although they do not often reach the Spanish market.

The therapeutic virtues of artichokes are considerable. It reduces sugar levels in the urine of diabetics, improves intestinal function and that of the gallbladder, and when eaten raw, they avert acid stomach. They also provide mineral salts, pro-vitamin A and vitamin B1, and ease stress. They are a food with extraordinary nutritional qualities and should be part of our daily diet.

There are many ways to cook artichokes. The hearts need just a few grains of rock salt and maybe a few drops of virgin olive oil to turn out positively delicious. They are even better when grilled or steamed. The inner core and heart of the artichoke can be battered, stuffed or whipped into a cream. Artichokes go well with ham, bacon and cold cuts. They are perfect with meat, and the undisputed stars of spring vegetable dishes. Shellfish give artichokes a sea-like taste that transforms them, and they also go web with shrimp and squid.

Artichokes are easy to cook. Just tear off the outer leaves and trim the tips of the rest, before cutting them up or emptying out the fibrous part of the inside. It is a vegetable that oxidizes quickly, so it is good idea to sprinkle lemon juice on the artichoke as soon as you peel it. But the lemon should not hide the flavor of the artichoke, so don't add lemon juice to the water you boil it in. The artichoke will not turn dark if you place them in the pot little by little so as not to halt the boiling of the salted water in which you are going to cook them.

Be careful with wine, it does not go web with artichokes. But depending on how you cook them, they can tolerate a dry white Rias Baixas or Pened�s.