The artichoke grown in Vega Baja is known for being soft, tasty, and high in quality.
Thanks to the area’s rich soil and long-standing irrigation methods, these artichokes grow with a perfect balance of slight bitterness and a touch of sweetness. Their soft texture makes them a real treat.
Locally called the “Jewel of the Garden,” this variety of artichoke is protected under the name “Alcachofa de la Vega Baja del Segura.” For over ten years, this label has helped promote and protect the quality and reputation of the artichokes from this region, turning them into a proud symbol of the area and a point of reference in Spanish cooking.
They are grown in the Vega Baja del Segura area, south of Alicante, from late November until around May. Over 2,300 hectares of land here are used for artichoke farming, and that number has gone up by more than 50% in the past ten years. This increase is thanks to both the success of the crop and the efforts to promote it.
Under normal weather conditions, the region produces about 25,000 tonnes of artichokes each season. This makes Vega Baja the biggest grower in the Valencia region, the second largest in Spain, and the country’s top exporter, half of the Spanish artichokes sent abroad come from here.
The main countries that import these artichokes are France and Italy, followed by Germany, the Netherlands, and the UK.
Growing and processing artichokes is a major source of work in the region. Every year, it creates about 5,000 direct jobs, 1,000 more in canning, and another 1,500 indirect jobs.
The artichoke is so important to this region that it’s often the centre of local recipes. Here are a few of my personal favourites:
Pickled artichokes from Vega Baja
Serves 2
Ingredients:
- 3–4 Vega Baja artichokes
- 1 shallot
- Extra virgin olive oil
- White wine
- Water
- Vinegar
- 1 garlic clove
- Bay leaf
- Whole peppercorns
Start by peeling the artichokes. Lightly fry them in olive oil, then set them aside. In the same pan, fry the garlic, shallot, and peppercorns. Once golden, pour in equal parts vinegar, white wine, and water. Return the artichokes to the pan and simmer on low heat for about 30 minutes.
Artichokes in sauce
Serves 4
Ingredients:
- 2 kg Vega Baja artichokes
- 1 tin peeled tomatoes
- A handful of peas
- Bay leaf
- Water
- White wine
- A splash of brandy
- Pine nuts
- Salt
- Extra virgin olive oil
- Serrano ham (optional)
- Parsley
To thicken the sauce:
- Breadcrumbs
- Garlic
- Almonds
Peel the artichokes and place them in a large pot with a little water, more white wine than water, a bay leaf, salt, and a splash of olive oil. Chop and add the tomatoes.
In another pan, fry breadcrumbs, garlic, and almonds. Blend or crush this mixture and add it to the pot to thicken the sauce. Bring everything to the boil, then lower the heat and simmer for about 20 minutes.
When the artichokes are nearly cooked, stir in the peas, pine nuts, a bit of paprika if you like, and the brandy. Let it simmer a bit longer. Serve with chopped parsley and Serrano ham on top, if using.
Artichoke and chicken cannelloni with Cabrales cheese sauce
Serves 4
Ingredients:
- 4 sheets of wonton pastry
- 250 g chicken breast (free-range if possible)
- 4 Vega Baja artichokes
- 1 shallot
- 200 ml cream
- Olive oil
- 10 g flour
- 20 g butter
- Salt
- Thyme
- 40 g Cabrales cheese
For the cannelloni:
Boil the wonton pastry sheets in water for 4 minutes.
For the filling:
Blanch 2 artichokes. Cut the chicken into small cubes and gently fry in olive oil. Add finely chopped shallot and the blanched artichokes. Stir in the flour and 50 ml of cream. Let it cook for a minute or two until it thickens slightly. Add salt and thyme to taste. Remove from the heat and fill the pastry sheets with the mixture.
For the Cabrales béchamel:
Boil the remaining 2 artichokes, then blend with 150 ml of cream, the cheese, and butter until smooth.
To serve, place the stuffed cannelloni on a plate and pour over the warm cheese sauce.
