Are a preserves that is typically prepared in the spring, when these small sweet and sweet carciofines are found, which are very well preserved in oil. The preparation of artichoke in oil is very simple, just clean the artichokes, burn them in water and vinegar, not much if you want to leave crisp, and invade them, covering them entirely with oil.
For the taste of the product, the choice of oil to use is fundamental and results in a substantial difference in flavor. The best oil is the extra virgin olive oil, better than soft and delicate taste.
Artichokes 65%, extra virgin olive oil 34%, vinegar, sea salt.
Acidity correctors: citric acid, ascorbic acid