A nutritious vegetable met in the surrounding villages (mainly in Mikromani).
They are called “wild” because of the large spines on their petals.
Their characteristic shape, the particular taste and the possibility of combination with different vegetables in a variety of recipes, make them an important dish of the region.
Rich in vitamins A, B1, B2, C, and K and antioxidants (beta-carotene, zeaxanthin, kynarine, etc.).
An important source of minerals (such as cuprum, phosphorus, magnesium, manganese and potassium), which covers satisfactorily the recommended daily requirements of the body.
Given that they contain a sufficient amount of fiber, their consumption helps to improve bowel function and saturation adjustment.
Taste them raw, lightly salted, with a few drops of lemon and green olive oil . Cook them in many different combinations and variations (artichokes with peas, stuffed artichokes, tarts or omelets with artichokes, etc.). They enchanted anyone who tried them.
A very famous fest is the “Artichoke Festival”, held every July in Mikromani.
