Small artichokes in oil.

 Small artichokes in oil come in full blossoms, or sometimes divided into half or quarter, coloured of different yellow.

For the preparation of snall artichokes in oil (Cynara cardunculus L. subsp scolymus Hayek), the caps collected during the last working phase (April-May) of the Violet of Provence called Francesino and “Catanese” or “Violet of Sicily” which takes many synonyms.

The product comes with whole, or sometimes split, mid-or quarts of different yellow color and preserved in glass or tin containers preserved in extra virgin olive oil from Puglia or in other oils.

Product category

Vegetable products, fresh or processed.

Other naming

–

Production origin area

Apulia and Basilicata (Italy).

Production process

Artichoke hearts are immersed in acidified water with lemon juice to avoid oxidation and darkening.

The artichokes thus obtained are cooked for a few minutes in vinegar with the addition of lemon juice and salt.

They are drained, cooled and placed in glass jars (previously sterilized), they are seasoned with garlic, parsley, chili pepper, cloves and then covered with extra virgin olive oil.

Production period

Spring.

History and tradition

Gammino (1981) states that artichoke in oil were produced by seven industries in the province of Foggia (Apulia, Italy) and at that time exceeded 53 million pieces.

Gammino M., 1981. Investigations on the transformation and marketing of horticultural products from Apuliaa with particular regard to the province of Foggia. Thesis. Faculty of Agronomics Sciende University of Bari.

description from Atlas of Typical Products from Puglia – First Edition – October 2006