The cultivation starts at the beginning of October and the picking in April. The fresh artichokes end their working process within eight hours of being picked. This kind of artichoke is very tender. We remove the leaves and we turn it by hand with a small knife. Then it is scalded and is put in extra virgin olive oil and sunflower seed oil.
INGREDIENTS: Artichoke hearts (65%), extra virgin olive oil (30%), cider vinegar, whole salt, lemon juice.
For allergens see ingredients in bold.