El Navarrico Premium Artichokes Hearts

NOTES FROM THE CURATOR

El Navarrico makes sure to carefully select and preserve only the best artichokes from the Ebro Valley. These are partially cooked, the leaves then are removed, and the hearts are trimmed by hand.

Every step in the process ensures that what you get are the most incredibly tender and delicious artichoke hearts, with a slightly nutty flavor.

PREPARATION AND PAIRINGS

These Navarra delicacies make for a wonderful snack or appetizer on their own, or on a grazing board. But you can take it a step further by adding it to your salads and pastas.

You can pair it with some of our incredible jamón, like this one from Txanton for a delicious snack!

Or try your hand at an artichoke heart gratin:

• Drain the artichoke hearts on the side while you prep a baking sheet with aluminum foil drizzled with vegetable oil
• Place the artichoke hearts on the sheet and season with salt and pepper. Add a thin layer of breadcrumbs mixed with Parmigiano-Reggiano, and drizzle with olive oil.
• Broil for about 7 minutes, and serve with some lemon wedges.

MYTHS AND MAFIA

Did you know that the majestic artichoke is part of the sunflower family? It is, and the part we see sold is an unbloomed flower from the Mediterranean and Canary Islands.

In Greek Mythology, the artichoke finds its origins when Zeus fell in love with a mortal woman named Cynara. He took her to Olympus and made her a god, but discovered that she had been making secret trips to her family on earth, whom she missed. Angered, he kicked her out of Olympus, and turned her into a flower—the Cynara cardunculus, which is the scientific name for the artichoke.

In the 1930’s, a member of the mafia, Ciro “Whitey” Terranova, bought all the artichokes that were shipped to New York from California, and made his own produce company that resold the artichokes 30-40% profit. He was called the “Artichoke King.”

Storage Instructions

Keeps well in the pantry. Once opened, store in the fridge. Consume within a week.