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Characteristics

These artichokes from Puglia belong to the variety "mammola mille foglie”, they are carefully selected, their external leaves are removed by hand, and they are gauged and processed only when fresh, at the best moment of harvesting, between March and April. The cleaning of the stem is also made by hand with a rasp, which gives the product a home made look.

Pizzerias, restaurants, wine bars, taverns, hotels are some of the premises to which this product can be proposed. Bakeries and rotisseries can also be a good alternative for loose sale.

Drain the product from oil and use it in your favourite recipe as if it was fresh; it can be steamed, treated with garlic and parsley, cut in four parts, battered and fried, or cooked in the oven with a gratin. These artichokes are excellent as they are, with a carpaccio of bresaola and parmesan slivers.