Description
They are of the so-called ‘violet’ type, indigenous to the area. They are not reproduced in nurseries, but are cultivated by taking plants from existing plantations. Cultivation starts in October, harvesting begins in March. The first ones are harvested with the whole stalk. Processing, which takes place within eight hours of freshness, consists of initial defoliation and manual cleaning with a small knife and paring knife. The artichoke is then immediately potted.
Ingredients: artichokes (65%), sunflower oil, extra virgin olive oil, wine vinegar, salt, lemon juice
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