Carxofa Prat
A protected-origin artichoke grown in the Llobregat delta just south of Barcelona, known for a tight violet-tinged head with a small notch at the tip.
Carxofa Prat is the artichoke of El Prat de Llobregat and the surrounding delta market gardens, carrying a DOP (protected designation of origin). You can spot it by the violet blush on tightly closed leaves and a characteristic little notch at the top of the head. The delta's mild, salt-touched soil gives a dense, tender heart with almost no choke in the young ones. Barcelona cooks it every way: grilled over coals until the outer leaves char, braised, fried whole so the leaves open into a crisp flower, or shaved raw into salads when very young.
How it's served
Grilled over embers, braised, deep-fried whole, or shaved raw when young. It turns up next to paella and rice dishes, in winter stews, and alongside grilled fish.
- Origin
- Baix Llobregat, Catalonia
- Etymology
- Carxofa is Catalan for artichoke; the Prat is El Prat de Llobregat, the delta town south of Barcelona it is named for.
Frequently asked
What makes Carxofa Prat different from other artichokes?
Its protected-origin status ties it to the Llobregat delta south of Barcelona. It has violet-tinged, tightly closed leaves, a notch at the top, and a dense tender heart. The young ones have so little choke they can be eaten raw and shaved.
When is Carxofa Prat in season?
It is a winter vegetable, at its best roughly from late autumn through early spring, with the delta harvest running across the colder months.
How is it usually cooked?
Grilled over coals is the classic — the outer leaves char and the heart steams inside. It is also braised, fried whole until the leaves crisp open, or shaved raw into salads when the artichokes are small and young.
Related terms
- CalçotA long, sweet spring onion from Catalonia, charred whole over vine wood and dipped in romesco.
- EscalivadaCatalan smoky vegetables: aubergine, red pepper, sometimes onion and tomato, all roasted whole, peeled and dressed with olive oil.
- RomescoA Catalan sauce of roasted tomato, garlic, almond, hazelnut, dried nyora pepper and olive oil. The default dip for calçots.