Ingredients: Cut pieces of artichoke hearts, vinegar, salt, olive oil, bottarga (or aromatic herbs).
Food pairing: As appetizer, or with fresh pasta, vegetable and rice salad, pizza, fish, grilled meat, sliced meat, and aged cheeses paired with full-bodied wines.
Packaging: Jar 280 g
Allergens: Oil of different kinds of seeds. May contain trace of peanuts.
Occasion: Barbecue, Brunch, Dinner, Party
The finest part of thorny artichokes is its head or heart. This is its softest part, derived by taking its hardest and most external leaves off. Harvesting is carried out only by hand during maturation, from November to March. Again, artichokes are processed by hand in the fresh in order that they may keep unchanged their organoleptic properties.
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