carciofi trifolati a spicchi

Code: 01-227
Format: 3/1 Tin Plate
Net Weight: 2500 g
Pieces per Package: 6
Portions: 20-22
MPT: 36 months

Main Ingredients
Fresh artichokes, sunflower oil, garlic, spices, aromatic herbs, vinegar.

Organoleptic Characteristics
Colour: light green, typical of a product that is processed when fresh.
Taste and Smell: rich, tasty and fragrant thanks to the delicate treatment.
Look and Texture: fresh artichokes cut in slices, without broken or scaled units.

Instructions for Preservation
Store the cans in a cool, dry place, far from heat; after opening, keep in a refrigerator (0-4°C) and eat rapidly. Adding oil can only protect from air oxidation and from mould and it does not guarantee the conservation of the product in an open tin.

Nature and Characteristics of the Product
These "Brindisi” artichokes are processed exclusively when they are fresh, in the best moment of harvesting, between March and April. Their external leaves are removed, the artichokes are cut into small regular slices and they are treated with fresh natural flavours in order to guarantee a light and delicate sauce that does not cover the characteristic taste of the artichoke.

Why Buy this Product?
Sliced artichoke was created to garnish pizzas but, being processed when fresh, it is suitable for use as a side dish. This versatility is completed by the fact this product is available both for an immediate use, and for perusal in the periods of the year when the artichokes are sold at high prices.

Concerned Customers
Pizzerias, restaurants, hotels, taverns, sandwich bars and bars are some of the premises to which this product can be proposed. Bakeries and rotisseries can also be a good alternative.

Ways to Use
Drain the product from oil and use it as if it had just been cooked. It can be seasoned with garlic and parsley, battered and fried, or cooked in the oven with a gratin, or even as it is in buffets, with appetizers or in sandwiches, pizzas and bruschettas.

Chef’s Ideas and Suggestions
Artichoke Rolls – Cut meat fillet in thin slices and make them thinner with a tenderizer. Lay a slice of ham and a slice of artichoke on each meat slice. Roll and tie with a string. Put the rolls in a pan with some butter and allow them to brown. Add salt and some water from time to time to complete the cooking. Serve hot in their sauce.


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