From the field to the table, producers from La Plata are building a path for the artichoke to flourish again.

Also known as artichoke, it is a food primarily produced in the horticultural belt of La Plata. Producers have organized themselves to bring it to the Argentine table and restore the shine it once had in the past.

In Argentina, October is, by tradition, the month of the artichoke, and for this reason, this vegetable has its grand celebration. However, as part of a strategy to extend the consumption window, a group of producers from La Plata devised the “Artichoke Path” with a series of festivities and events that run from August, when the early varieties appear, until November, when the last batches are harvested. The initiatives aim to share the ancient knowledge surrounding this food, which can be prepared in various ways, many of which are quite unfamiliar. The options are rich and diverse: as starters, with hummus, pasta or pâtés, vinaigrettes, and pickles; in main dishes, it can be incorporated into paellas, or made into fritters (like French fries, which are said to be delicious), served with prawns, in tarts, stuffed pastas, and tortillas; and even in desserts, where it appears in sweet dishes, flan, artichoke mousse, or a delicious cheesecake. It is important to remember that what ...