Artichokes are a vegetable of the Asteraceae family, originating in the Mediterranean. They are known for their unique shape, reminiscent of a closed flower, composed of thick and fleshy leaves (called bracts) that surround a tender and edible heart.

The taste of artichokes is delicate, earthy and slightly walnut, especially in the heart, which is the most appreciated part. Harder outer leaves are generally discarded, while softer inner leaves can be eaten after proper cooking.

Artichokes are very versatile in the kitchen and can be prepared in many ways: boiled, steamed, roasted, fried or preserved in oil. They are often used in appetizers, side dishes, salads, pasta, risotto and even in main dishes.

From a nutritional point of view, artichokes are rich in fiber, vitamins (such as vitamin C and vitamin K), minerals (including iron and potassium) and antioxidants. They are known for their health benefits, such as supporting digestion and liver function, and the ability to help reduce cholesterol.

Artichokes are grown in many regions of the world, but are particularly associated with Mediterranean cuisine. Their main season runs from late spring to early summer, although some varieties are available throughout the year.