Hello hello,
There's a curious detail in the fields that many people don't know: not all artichokes come from plants of the same "youth." And while they may look similar at first glance, the age of the plant influences them more than you might imagine.
When an artichoke plant is in its first few years, it usually produces more compact, tender pieces with soft leaves. These are the artichokes that turn out succulent when cooked and have a finer flavor. You can tell right away in the fields: the first harvests are usually the most prized.
As the seasons pass, the plant continues to work... but not with the same energy. The artichokes it produces tend to be somewhat more fibrous and less compact, and their texture loses some of that delicacy we appreciate so much in cooking.
That's why many farmers renew their plants every so often. It's a way to maintain quality year after year and ensure that when you open an artichoke at home, it still has that tender heart that's worth cooking.
At Campos del Abuelo, we like to share these little stories from the farm. Because behind every artichoke there isn't just soil and sun... there are also decisions made by the farmer to ensure it reaches your table at its best. 🌱
