Thumbnail Filmstrip of Grilled Artichoke Hearts in Extra Virgin Olive Oil Images
The ultimate gourmet pantry favorite, we reach for these artichokes for an impromptu appetizer, salad garnish, or to beef up a main course. We use only artichokes from Puglia that have been processed by hand between May and June. All thorns and external leaves are removed and the hearts are washed with fresh water. They are cooked in a solution of water, vinegar and salt then left to dry in the open air for 12 hours. Final step is preservation in extra virgin olive oil and pasteurization of the jars.