You don’t have to roam far for these Roman classics. Prepared in the traditional Roman fashion, each artichoke is trimmed from the heart down, leaving the stem attached. Their subtle flavor is enhanced with slightly smoky notes from slow-roasting over hot coals. Marinated in fine oils and Italian herbs, each plump artichoke is harvested from four fertile regions of Italy, Sicily, Sardegna, and Puglia, during the peak of the season. An eye catcher on any dinner plate, they are ideal as an appetizer with olives and cold cuts, on salads, in omelets and pasta or even sliced on a panino.
Ingredients: Artichoke Hearts, Vegetable Oil, Vinegar, Spices, Salt, Citric Acid and Ascorbic Acid