Whole artichokes in oil

Code: 01-302 Format: 3/1 Tin Plate
Net Weight: 2500 g
Drain. Weight: 1400 g
Pieces per Package: 6
Portions: 20-22
MPT: 36 months

Main Ingredients
Fresh artichokes cut in wedges of 30/40 caliber, sunflower oil , garlic, pepper

Organoleptic Characteristics 
Colour: light green, typical of a product that is processed when fresh.
Taste and Smell: typical of the artichoke cooked in water with added salt.
Appearance of the food: whole artichokes, without hard or woody leaves. The corolla is compact and rich of leaves.

Conservation instructions/span>
Save the jars in a cool, dry place away from heat sources; once opened, keep it refrigerated (0-4 °C) and eat rapidly. The addition of oil can only protect from air oxidation and from mold but it doesn’t represent a guarantee for the preservation of the product.

Nature and Characteristics of the Product
These "Brindisi” artichokes are well gauged, and processed exclusively when they are fresh, in the best moment of harvesting, between March and April. The removal of hard and woody external leaves, the care in the selection of the best units give this product a definitely high quality and organoleptic level.

Why Buy this Product?
This product is adapted to any use in the kitchen, it is extremely practical, it has a high yield and small costs. This versatility is paired by the fact it can be used straightaway and in particular in the periods of the year the artichokes are sold at high prices.

Concerned Customers
Pizzerias, restaurants, bars, taverns, canteens are just some of the premises to which this product can be proposed.

How to Use
Drain the product from the oil and then can use fresh, sautéed with garlic and parsley, battered and fried, breaded and baked in the oven or like appetizers or filling sandwiches, pizzas and bruschetta.

Chef’s Idea and Suggestions
Bolzanina Artichokes – drain the sliced artichokes and allow them to dry on a cloth. Lay some garlic and moulded parsley at the centre of each artichoke, then lay them in an oven-proof dish which you will have previously greased with extra virgin olive oil then cover everything with abundant Ginos’ “crema ai formaggi”. Put some slices of speck on top, leave 15 minutes in a  low temperature oven and serve as a hot hors d’oeuvre.


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