Artichoke
The stem is erect, thick, longitudinally grooved and branched. It reaches the meter in height and is divided into branches that carry large inflorescences about twelve centimeters in diameter when they reach their best size. The weight of the flower varies according to the variety.
| Shape: | The edible part is the inflorescence, elongated or flattened, in the form of a rosette, with superimposed green leaves that look like scales and attached to the stem. The soft inner bracts and the soft portions of the head are colloquially called "the heart of the artichoke". |
| Color: | Bright light green |
| Flavor: | The artichoke is crispy, succulent, juicy, fine, with a very successful combination of flavors, endowed with a slight bitterness and a sweet final touch. |
| Applications: | Salads, raw or roasted. |
| Farming: | Deep, sandy, fertile and well-drained soils. |
Crop Calendar
| JAN | FEB | MAR | APR | MAY | JUN | JUL | AUG | SEP | OCT | NOV | DEC |
