Artichoke Hearts | Masseria Mirogallo
Surprisingly al dente and crunchy to the bite. The artichokes are peeled by hand to the core then simply blanched in acidulated salted water and left to marinate in extra virgin olive oil. A true treat!
Get inspired:
The perfect accompaniment to salami platters with olives, sliced apples, chunked cheese & crackers.
Add as a pizza topping along with anchovies or olives.
Chop up and use in a salad, saving the oil from jar to make a delightful vinaigrette.
Chop up and add to a variety of pasta dishes or inside a layer of lasagna.
Surprisingly al dente and crunchy to the bite. The artichokes are peeled by hand to the core then simply blanched in acidulated salted water and left to marinate in extra virgin olive oil. A true treat!
Get inspired:
The perfect accompaniment to salami platters with olives, sliced apples, chunked cheese & crackers.
Add as a pizza topping along with anchovies or olives.
Chop up and use in a salad, saving the oil from jar to make a delightful vinaigrette.
Chop up and add to a variety of pasta dishes or inside a layer of lasagna.
Surprisingly al dente and crunchy to the bite. The artichokes are peeled by hand to the core then simply blanched in acidulated salted water and left to marinate in extra virgin olive oil. A true treat!
Get inspired:
The perfect accompaniment to salami platters with olives, sliced apples, chunked cheese & crackers.
Add as a pizza topping along with anchovies or olives.
Chop up and use in a salad, saving the oil from jar to make a delightful vinaigrette.
Chop up and add to a variety of pasta dishes or inside a layer of lasagna.
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Since the 1800s, one of the largest farms in Lucana Valley of Basilicata, Italy has been owned by the Mirogallo family, who specializes in the cultivation and preservation of heirloom varieties of fruit and vegetables from which they hand-make very high quality pantry products. The Mirogallo brothers are quick to point out that everything they put in a jar comes from their fields, and that the only preservatives they use are vinegar and salt. Every summer, the Mirogallo farm is bustling with many farm-workers hand harvesting perfectly sun-ripe fruit and vegetables. Inside the old white washed farm building, a state-of-the-art kitchen transforms the bounty of every day into a wide array of jars of all color and sizes.
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Ingredients: artichokes, salt, water, extra virgin olive oil
Net wt. 9.88 oz/280 g
