Artichoke hearts cut into slices, semi-dried and then covered with extra virgin olive oil. Ready to serve as an antipasto, on a pizza or in a salad.
The heart of the artichoke is cut into slices, then partly dried (semidried) before being jarred under extra virgin olive oil. Drying concentrates the flavour and gives a denser flesh than a plain artichoke.
The texture stays firm and the flavour herbaceous. The slices are drained and served as they are.
They top a pizza straight from the oven, a focaccia or a panino. They round off a board of cured meats and cheeses, or a cold pasta salad.
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Artichoke hearts cut into slices, semi-dried and then covered with extra virgin olive oil. Ready to serve as an antipasto, on a pizza or in a salad.
