Artesa de Lleida in the time of the Templars and Hospitallers
During the reconquest, Ramon Berenguer IV ceded some land in the Vall de la Femosa to Arnau d'Artesa . Ribelles was one of the most important houses of the Middle Ages and for this reason the locality received the name Artesa de Ribelles . The lands of Artesa later passed into the hands of the Templars and then to those of the Hospitallers, who acquired full control of the town around the year 1380.
The town grew, partly thanks to the construction of the Canal d'Urgell and, despite its proximity to the capital, it experienced a decline from the middle of the 20th century.
What can you see if you visit Artesa de Lleida?
La Vileta , the old part of the town, hides some old houses with large portals and one of the best known is Casa Gallart . In the center of La Vileta, you will discover the parish church of Sant Miquel , in neoclassical style from the 18th century.
It is very interesting to visit the Town Hall building, which houses the Local Archaeological Museum in its basement, where you can find magnificent Iberian and Roman pieces from different sites in the area.
What can you do in Artesa from your holiday cottage?
We encourage you to do a little bit of the Camino de Sant Jaume, which starts in the Pyrenees and passes through this municipality; Specifically, the stretch from Castellnou de Seana to the city of Lleida can be done on foot or by mountain bike. You can also reach the Protected Natural Area of Mas de Melons and enjoy hiking in a steppe area. And, for those who prefer to take a walk around the town, we recommend leaving from Carrer Sant Ramon and making your way to the hermitage of Sant Ramon Nonat , a small building from the 18th century, to which the inhabitants of Artesa de Lleida make pilgrimages every August 31.
And you can't forget to…
You can't forget to try the most typical dishes of Artesa de Lleida: the cassola de tros , made with potatoes, vegetables, sausage and pork ribs and, of course, the orelletes , a sweet, crunchy dessert made with eggs, flour and a little anise