The artichoke of the Vega Baja edita a recipe book with more than twelve recipes of the jewel of the garden

The brand of the artichoke of the Vega Baja del Segura has published 5,000 recipes starring the Joya de la Huerta. This document proposes a gastronomic journey around the artichoke of the Vega Baja through the municipalities that are part of the association and the proposals that pose both restaurants and local associations and the CDT of Torrevieja. The cookbook includes more than a dozen dishes ranging from the simplest to innovative without forgetting the traditional flavors of the garden. In addition, there are recipes of artichokes from the Vega Baja fresh and also preserved in order to make these dishes throughout the year.

In this route there are proposals for all tastes with dishes in which the artichoke of the Vega Baja is accompanied by seafood, fish or meat even in ensaladillas, tortilla, rice or roasted artichokes; among others.

The president of the Association Artichoke of the Vega Baja, Diego Martinez, has indicated that “this recipe is a sample of how well you work the artichoke in the region and a good example of the versatility that has the Joya de la Huerta at the level gastronomic”.

With this work, Martinez continues, “what we intend is to generate interest among consumers, who can take the step by step to prepare these dishes in their homes, publicize our brand and thus boost the consumption of artichokes in the Vega Baja. In addition, this cookbook also offers us the opportunity to disseminate the excellent cuisine that the region has. ”

In this sense, the president of the artichoke brand Vega Baja has indicated that the recipe books can be obtained in the tourist offices of the associated town halls (Almoradí, Benejúzar, Callosa de Segura, Catral, Cox, Dolores, Orihuela, Rafal, Rojales and San Fulgencio) and there is also a digital edition that can be downloaded from the association’s website www.alcachofavegabaja.com

In addition, the image of the website has been completely renewed in order to make it more attractive and that each recipe can be consulted individually and can be shared on social networks.

On the other hand, these cookbooks will also be delivered at the fairs and events in which the association participates throughout the year in order to promote at the national level both the gastronomy of the region and one of its flagship products.

The recipes

Among the different dishes included in this cookbook are artichokes from Vega Baja, candied with sobrasada cream, blue cheese and black pudding from Los Infantes de Almoradí restaurant; a dish that collects all the textures of the artichoke of the Vega Baja created by the restaurant Punto Caliente de Benejúzar; the flavors of the garden proposed by the restaurant New Morote and Tapería Niagara’s of Callosa de Segura with a rice with artichokes from the Vega Baja, beans, young garlic and anchovies.

The cookbook also includes the salad with artichokes from the Vega Baja and cod or the roasted artichokes from the Association of Housewives of Catral; the artichokes of the Vega Baja stuffed with tomato sauce and anchovies from the Association of Housewives of Cox; the artichoke pate of the Vega Baja with ground of ham made by the restaurant La Majá de Dolores or the artichokes of the Vega Baja with ham from the La Venganza de Orihuela winery.

Other recipes are the artichokes of the Vega Baja stuffed with seafood from Mesón La Noria de Rojales; the artichokes of the Vega Baja with octopus from the Mujeres Unidas de San Fulgencio Association; and the caramelized dewlap and artichoke of the Vega Baja in two textures prepared by the students of the courses of Cooking, Restaurant and Confectionery Service of the CDT of Torrevieja.

In addition, there are also dishes created with artichokes from the preserved Vega Baja, such as the omelette or the salad prepared by the Asociación Mujeres de Rafal.

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