In the mineral-rich soils of the Komis Plain, in the prefecture of Exomvourgo, on the eastern side of Tinos, the island’s tiny, firm, complex-flavored artichoke flourishes. Local authorities organize a local artichoke festival every year. Artisans make pickled or olive oil-preserved artichokes, and taverna cooks created a kind of flan with the artichoke and bread, called it a pita—the Greek work for pie—and started a local trend. This is now a dish found in most of the tavernas on the island. To find the Greek olive oil and Greek cheese used in this dish, click here.