Introduced by the Arabs in the 8th century, the cultivation of the Benicarló artichoke has a long tradition in the Baix Maestrat area of Castellón. The agricultural practices handed down from generation to generation, together with the soil and climatic characteristics of the area, are the distinctive feature of the Benicarló artichoke.
The Benicarló artichoke is grown in the northern part of the province of Castellón, specifically in the municipalities of Benicarló, Càlig, Peñíscola and Vinaròs.
The Mediterranean has a beneficial effect on these lands, preserving them from strong temperature fluctuations to obtain an artichoke that stands out for its flat, compact shape and its peculiar dimple.
The Protected Designation of Origin "Alcachofa de Benicarló", and its specific regulations, was approved in 1998. Much of this recognition is due to the traditional know-how of the farmers in the area, who, generation after generation, have been able to work these lands with commitment and care, which have always stood out for the quality of their produce.
The Protected Designation of Origin "Alcachofa de Benicarló", and its specific regulations, was approved in 1998. Much of this recognition is due to the traditional know-how of the farmers in the area, who, generation after generation, have been able to work these lands with commitment and care, which have always stood out for the quality of their produce.
The artichoke is a vegetable with multiple nutritional properties. It has very few calories and provides minerals and vitamins such as potassium, sodium, calcium and vitamin A. It has a high fibre content, which helps to reduce blood glucose levels and protects against constipation. It also contains phytosterols that help to regulate cholesterol levels and help to eliminate fluid retention.
The artichoke season runs from October to June, a period in which the lands of the Baix Maestrat are dressed in shades of green of different hues and textures. The landscape of the Baix Maestrat market garden is notable for its fertility, the experience of its farmers and the influence of the Mediterranean climate. The Benicarló artichoke is grown in these lands, a true jewel of the market garden crowned as the queen of winter.
The Artichoke Festival is celebrated in January with a traditional torrà (barbecue), which is accompanied by a Gastronomic Demonstration by local restaurants to the delight of locals and visitors alike. The Benicarló artichoke is the basis for countless winter dishes and recipes, such as the crispy artichoke hearts of Anay Bueno, chef of the Cor de Carxofa restaurant in Benicarló, or the Benicarló artichokes confit with goat's cheese and tomato jam, a recipe from the Xanadú tapería restaurant.