The plant has a meaty, incredibly powerful root, which allows it to adapt to a wide variety of soils. The leaves are large and take the form of a rosette.

Later the flower stem grows longer and at the end the capitula, inflorescences or clusters of small flowers appear in the form of a receptacle and are surrounded by meaty bracts.

The capitulum is the artichoke, the edible part of the plant.

In Spain the Blanca de Tudela is the most common. It has a small, compact, oval, green capitulum. It can grow all autumn and winter, when the fresh artichoke is sold on the national and international markets, although the biggest harvest is during the Spring (this is the only harvest in cold areas), which is destined principally for industrialised use.

Amongst the qualities of the artichoke, the edible part provides around 12% of glucides, 1/6th of which is made up of an unusual sugar, inulin, tolerated very well by diabetics. It is therefore a very good food for diabetics. It is also favours the fat metabolism and the urea, contributing to the regulation of liver and kidney functions.   Consumption of artichokes can prevent circulation and cardiovascular problems.   It is a common element in the Mediterranean diet and a popular food low in calories and which regulates cholesterol levels. Apart from having its origin here, it is almost uniquely preserved here.

COMPOSICION: Water 84% Protein 3% Fat 0,4% Glucide 12% Fibre 3% Calories 63% Calcium 43 mg. Iron 2 mg. Vitamin A 260 mg. Vitamin B1 160 mg. Vitamin C 4 mg.