La Tudelana Tudela Artichoke Halves

Embrace the rich agricultural heritage of Navarra with these exquisite Tudela artichoke halves. Each artichoke is picked by hand when at peak ripeness. The famous Blanca de Tudela variety is chosen for its delicate round form and tender consistency, with a satisfying bite and a notably juicy, fresh taste that shines in every dish.

Within hours of ealry morning harvesting, the artichokes are peeled and halved by hand, sorted for uniform quality, and swiftly preserved. This traditional, small-batch process avoids acidifiers and maintains both texture and flavour balance, guaranteeing an authentic gourmet experience. Each jar contains only artichokes, water, salt and a pinch of ascorbic acid, ensuring purity and allowing their natural sweetness and mild bitterness to come through beautifully.

These artichoke halves are an excellent choice for health-conscious customers. Low in calories and saturated fats, they provide fibre, as well as potassium, magnesium and iron. Their prebiotic content supports healthy digestion, and their mild carbohydrates are perfect for balanced diets, including those managing blood sugar.

Tudela artichokes are respected in gourmet circles for their consistent quality. The meticulous attention given at each point of production, from the hand harvest to the careful processing, is reflected in their unbeatable texture and absence of harsh acidity.
The Protected Geographical Indication (PGI) status further ensures traceability and exemplifies a deep local commitment to agricultural tradition.

How the Spanish Enjoy Tudela Artichoke Halves

Tudela artichoke halves hold pride of place in Spanish kitchens.

In Navarra, they are often featured in home-cooked and restaurant tapas alike. They are served at room temperature or lightly warmed, paired with roasted pepper strips, slow-cooked lamb, or as part of a traditional menestra, which is a spring vegetable medley.

Another classic serving is to sauté the artichoke halves in high-quality olive oil, garlic, and a hint of lemon zest, then finish them with jamón ibérico and/or a scattering of fresh herbs.

These versatile artichokes bring subtle sophistication to salads, pasta dishes, and even rice recipes. Their natural elegance and mild bitterness balance ceremonial Spanish feasts, providing a gourmet touch to any menu.

Easy Recipe: Artichoke & Red Pepper Salad

Layer artichoke halves with strips of roasted red pepper on a serving plate. Add black olives and a drizzle of olive oil. Sprinkle sea salt and chopped parsley, then serve chilled as a starter.