Produce
Artichoke hearts
Also called carciofini sott'olio, marinated artichokes
The tender centres of young artichokes, trimmed of their tough outer leaves and choke, cooked and preserved in olive oil or brine.
Origin
Artichokes are grown all over southern and central Italy; preserving them in oil is an Italian pantry tradition.
Flavour
Nutty, gently bitter and tangy from the vinegar they are cooked in.
How to use it
Drain them well and pat dry, then quarter them for pizza capricciosa, add them to antipasti, or toss them through pasta.
Storage
Unopened jars keep in the cupboard. Once opened, keep the hearts covered with oil in the fridge and use within two weeks.
