La Tudelana Tudela Artichoke Hearts

Discover an authentic taste of Spain with these Tudela artichoke hearts, known across Spain for outstanding quality and subtle flavour. Grown in Navarra, the Blanca de Tudela variety is especially prized for its tender texture and rounded shape, with a notably sweet yet slightly bitter note that sets it apart.

The artichokes are hand-harvested in the early morning of spring and preserved immediately, ensuring only the freshest, most delicate hearts reach your table. The process begins within hours of harvest.
Outer leaves are removed by hand, and the hearts are immediately preserved using only water, a touch of salt, and antioxidants. This care maintains their natural pH and keeps their texture and flavour perfectly intact, without any harsh acidity. Their selection is aligned with the region’s Protected Geographical Indication, underscoring their traceable origin and authenticity.

Tudela Artichoke Hearts stand out as a healthy choice. With a low calorie count, virtually no fat, and valuable fibre, they are ideal for people seeking a balanced Mediterranean diet. They are also rich in minerals, like calcium, iron, magnesium and potassium, and have unique properties that support digestion and normal liver, kidney, and gallbladder function. Their natural sugars are easily assimilated and make this product suitable for those monitoring blood sugar.

In true gourmet tradition, these artichokes are appreciated for their premium quality, achieved without large-scale industrial production methods. Their mild flavour brings out the best in many dishes, making them a staple on Spanish fine dining menus.

How the Spanish Enjoy Tudela Artichoke Hearts

Across Spain, particularly in Navarra, artichoke hearts from Tudela are revered and enjoyed in diverse ways.

A simple preparation might see them served at room temperature, drizzled with extra virgin olive oil, and a sprinkle of sea salt. They are also commonly featured in salads alongside roasted red peppers or tuna, as well as on warm toasted bread, crowned with anchovies or jamón ibérico.

In springtime in tapas bars, you’ll find them gently heated and accompanied by mild vinaigrettes or served with sautéed garlic and parsley, creating a humble yet truly gourmet experience.

Easy Recipe: Artichoke Pinchos

Lay drained artichoke hearts on thick slices of toasted bread. Drizzle with organic olive oil and top each with a small anchovy fillet. Garnish with chopped fresh parsley for an authentic gourmet pinxto.