“Crudaiola” artichokes hearts

iContadini

Small, tender and appetizing, these artichokes are an
autochthon variety named “brindisino”. The cultivation starts
in the beginning of October and the picking in April. The fresh
artichokes end their working process within eight hours of
being picked.

More details

5,95 €

  • 230 gr
  • 1600 gr

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Data sheet

Short production line / 0 KmSi
Origin areaLecce / Salento
GMO FreeSi
Handmade productSi
Preservatives usedNaturali
Organic farming100%
IngredientsArtichokes (65%), extra virgin olive oil (30%), apple cider vinegar, unrefined seasalt, lemon juice.
Preservation liquidOlio extra vergine di oliva
Preservation large packageIn olio di semi di girasole e extra vergine di oliva
Suitable forVegani

More info

Small, tender and appetizing, these artichokes are an
autochthon variety named “brindisino”. The cultivation starts
in the beginning of October and the picking in April. The fresh
artichokes end their working process within eight hours of
being picked. This kind of artichoke is very tender. We remove
the leaves and we turn it by hand with a small knife. Then it is
scalded and is put in extra-fine-olive-oil. No other ingredients
or spices are added in order to valorize the unique taste of this
product.
They can be used to enrich a hors-d’oeuvre, to dress cold
rice together with our Mediterranean greens and are really
delicious on pizza. They have a natural taste and are also
excellent to enrich a warm dish. They are very crackling: this
feature makes of them one of our most sought-after product!

Reviews

Grade 
05/24/2017
Ottimi

Carciofini di qualitá superiore, con un buonissimo retrogusto aromatico. La consistenza tra il morbido ed il croccante é perfetta.

    Grade 
    10/21/2016
    Ho un problema con questi carciofi

    Sono troppo buoni ed una volta aperti si finiscono tutti, per questo al secondo acquisto ho dovuto optare per la confezione di oltre 1 kg

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      “Crudaiola” artichokes hearts

      “Crudaiola” artichokes hearts

      Small, tender and appetizing, these artichokes are an
      autochthon variety named “brindisino”. The cultivation starts
      in the beginning of October and the picking in April. The fresh
      artichokes end their working process within eight hours of
      being picked.

      Write a review

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