Italy's love affair with the artichoke dates to ancient Rome, where this flowery green thistle flourished along the coast of ancient Latium. Today, Italians throughout the peninsula harvest artichokes of excellent quality, due, in no small part, to the ideal climactic conditions and well-drained soil to farm. While visiting the home of our Executive Chef Gianluca Guglielmi in Italy's Veneto region, Paul Ferrari discovered these tender artichokes with stems preserved in an herbed savory blend of garlic, basil, parsley, extra virgin olive oil, sunflower seed oil and a dash of wine vinegar.
Once he tasted the aromatic sweetness of these soft, tender artichokes, the decision to import them was made. Their palate-bursting flavor and supple texture put commercial brands to shame. The watery, canned artichoke hearts will be but a memory once you've tried these Italian gems.
High in protein, vitamins and fiber, these preserved artichokes are a delicious addition to an antipasti tray, paired with hard cheeses and sliced meats.
