Soon the Vega Baja region will shine on March 16 as World Artichoke Day is celebrated. Known locally as Menjars or the jewel of the garden, the artichoke represents the heart of Vega Baja del Segura and stands at the center of this week of the province’s gastronomic celebrations coordinated by Paco Bernabé.
Among the more than a hundred participants in this gastronomic day dedicated to honoring the queen of the regional orchard, Antonio Ángel Hurtado, president of the Vega Baja Artichoke Association, and board member Luis Gómez Ballesta joined the executive team in welcoming Orihuela mayor José Vegara Durá, Formentera del Segura mayor Francisco Cano, and the deputy state for Emergencies. The artichoke is not merely a vegetable; in Vega Baja the crop spans more than 2,000 hectares and yields around 25,000 tons per campaign from November through May. This product attracts considerable gastronomic attention and is a major economic driver for the region.
Therefore, this INFORMATION initiative led by Toni Cabot and backed by the Provincial Council of Alicante along with the regulatory councils of Designations of Origin for each featured product, Exposervi, Mercalicante, and Hidraqua, a company represented by Bocopa, Chocolates Marcos Tonda, Carmencita, Martín Sanz, and Francisco Muñoz, gathered about a hundred people at La Galería de La Mirada restaurant to sample the menu crafted by chef Miguel Ángel Montesinos.
Food critic Tony Pérez Marcos praised the benefits of this vegetable while speaking with lawyer Tomás Conejero and organizer Rubén Pacheco. Pepe Antón, manager of the Antón communications group, with assistant manager Carolina Simó and Miguel Ángel Ballesta, received compliments for their distinctive thread that runs through the event.
Since a meeting with Marga Antón, former Cultural Council Member of the Elche City Council, last year, the project has continued to gain momentum. Architect Joaquín Arqués and Enrique Mateo, a notable wine importer with his own winery and sales manager David Quiles, were present along with Mario Martín Crespo, lieutenant commander of the Pilar de la Horadada Civil Guard station. Alicante Naval Forces Commander Joaquín Vegara and deputy commander Joaquín García also attended.
In 2011 the Vega Baja Artichoke initiative birthed the brand Alcachofa de la Vega Baja, a mark that guarantees the care and selection of the finest harvests to bring fresh, flavorful and healthy artichokes to the table. The association, born from the Almoradí City Council and a group of sectoral companies, seeks to elevate product quality, promote its benefits, stimulate consumption, and position the region as a reference for this crop. Since its launch, the brand has grown into a regional ecosystem spanning a dozen municipalities, export firms, warehouses, canning industries, auctions, and related organizations.
Artichoke is more than a vegetable. It is the tender bud of a flower that signals broader potential for health benefits and culinary versatility. The plant is often described as almost medicinal because of its antioxidant capacity, diuretic effect, and general contribution to well-being. Various studies have highlighted its potential to support cardiovascular health, digestion, and metabolic processes. The inulin it contains helps regulate blood sugar levels, which is beneficial for people managing diabetes and anemia.
The vegetable also supports liver function and bile production, aids digestion, and can assist in maintaining a healthy body with reduced calorie intake. A 100-gram serving provides roughly 44 kilocalories, with most of the content being water at about 88 percent. Its role in dieting and weight management has contributed to its status as a fashionable choice in contemporary gastronomy.
Beyond its health attributes, artichoke embodies culinary value. It adapts to a wide range of preparations, from traditional stews to modern, inventive dishes. Classic preparations include dishes such as a widow’s pot, a combination of rice with artichokes and other regional ingredients, and artichoke with anchovies. This week’s program also presents opportunities to enjoy artichoke in grilled form, in salads, baked, or sautéed, at four other restaurants selected by the organizers: Finca Pico del Águila in the Oriola district of La Aparecida; La Caña in Daya Vieja; Silvino in Almoradí; and Las Columnas in Torrevieja.
Local flavors were showcased during the accompanying cocktail reception, underscoring the community’s enduring pride in Vega Baja’s artichoke. The event also highlighted the regional partnership that keeps this crop at the forefront of local gastronomy and industry.