Ingredients: 65% Artichokes, extra virgin olive oil, vinegar, salt, oregano, chilli. Acidity regulator: citric acid.
The best period for picking artichokes, strictly Apulian, is the end of spring when the plant produces very small and tender artichokes. Preserved in extra virgin olive oil, they are flavoured with oregano and chilli. Served as an appetizer with fresh mint in order to give a more accentuated aroma, they are a touch of particular beauty and Mediterranean flavour on the table.
The product must be stored in a dry place away from heat sources.
Once opened, the jar must be closed, kept in the fridge and consumed within 5 days.