After a careful selection and cleaning of the fresh vegetable, only the artichoke heart - the most tender and prized part is extracted. The result is a meaty, compact product, rich in soft leaves and completely freeof fibrous or woody parts. 
Preserved in brine to mantain its freshness and texture, it is ideal as a side dish, to enrich cold dishes, and on pizza.

Parsley, basil, garlic and a bit of oil, in full respect of the traditional Roman recipe, enrich these whole artichokes with stem. The large size make a perfect product for catering professionist that looking for quality combined with a high yield. Excellent for cold buffets, as an appetizer or side dish for main courses.

Fresh top quality artichokes prepared with their stem, freshly picked and processed to preserve all their organoleptic characteristics. Skilfully seasoned with parsley, basil and garlic to create one of the most classic side dishes in the Roman traditional cuisine. Ideal in the preparation of hors d'oeuvres and for garnishing cold buffet dishes.

Typical healthy top quality Italian artichokes, a treat to the eyes with their regular shape, tender texture and light enticing colour. Ideal for starters, cold dishes and creative cold snacks and hors d'oeuvres.

The most tender part of the artichoke of Italian origin has been selected for this traditional recipe. The harder outer parts are removed leaving the inner tender part to become an appealing brownish colour. The fleshy artichoke heart is ideal as a starter or side dish.

Artichokes of Italian origin with a light green colour typical of freshly preserved artichokes, without their stem and hard outer leaves . This high quality well calibrated product can be used in many versatile ways.

Artichoke quarters prepared following a traditional recipe in which they are browned in a little oil and then sprinkled with fragrant herbs. They are particularly versatile with dishes that need freshly cooked artichokes.

Small artichoke quarters of Italian origin, well calibrated with regular sized quarters. First they are scrupulously cleaned and the outer leaves are removed as well as a part of the stem then the artichokes are cut into four quarters. They are seasoned with olive oil, garlic parsley and basil before being preserved in sunflower seed oil. They can be served as delicious side dishes or used to garnish focaccia bread and savoury flans.