DESCRIPTION: This variety is called “brindisino” and is autochthon of our area. This kind of artichokes can only be cultivated taking small plants from an already existent plantation. The cultivation starts at the beginning of October and the picking in the month of March. In the first picking, artichokes are cut with the whole stem. The fresh artichokes end their working process within eight hours of being picked. We remove the leaves and we turn it by hand with a small knife. Then it is lightly scalded and is put in extra virgin olive oil.
INGREDIENTS: Artichokes (65%), extra virgin olive oil, cider vinegar, salt, lemon juice.
ALLERGY ADVICE: For allergens see ingredients in bold.