Category Vegetables in Oil

Grilled Artichokes in Sunflower Oil – 314ml

 5/5

The artichoke is among the absolute excellences of the entire range, a taste that will let you travel among the beauties of Puglia, telling you a thousand-year-old story of an important land rich in resources.

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$12.90

Region: Puglia

Product Code: GDP306/1

EAN Code: EAN 8055965081832

Weight: 290 grams

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About this Product

These aritchokes selected and cleaned during the various stages of trasformation in the company, are preserved through various traditional recipes aimed at the sensory innovation that world markets are looking for. The artichokes is among the absolute excellences of the entire range, a taste that will let you travel among the beauties of Puglia, telling you a thousand-year-old story of an important land rich in resources.

Ingredients

Artichokes (63%)
Sunflower oil (36%)
Wine Vinegar ( SULFITES)
Salt
Garlic
Spicy Pepper
Parsley
Antioxidant E300
Acidity regulator E330

How to use

How to use artichokes in oil?

The secret to making them always tasty and perfect is to keep them covered with oil.
They are ideal for making excellent ham and mortadella-based doughs, to accompany olives in brine, enrich a pizza, a salad or a sauce.
It goes perfectly with shortcrust pastry and focaccia.

Recipe

Cold pasta with dried tomatoes, champignon mushrooms and artichokes in oil

Ingredients

Short pasta type – 100g
Drained mushrooms in oil: 100g
Drained artichokes in oil: 100g
Chickpeas in a jar: 240g
Sun-dried tomatoes: 35g
Smoked cheese: 100g
Fresh cheese: 100g
Oregano: 2 pinches
Extra virgin olive oil: 3 spoons
Salt: to taste

Guidelines

To prepare the cold pasta with dried tomatoes, champignon mushrooms and artichokes in oil, cook the pasta in the salted water.

The cooking time is indicated on the pasta package, on average it will take about 9-10 minutes.
When the pasta is cooked, drain it, pass it under running water to stop the cooking, put the pasta in a bowl, season it with 3 tablespoons of extra virgin olive oil and mix.
Meanwhile the pasta is cooking, drain the champignon mushrooms and the artichokes in oil and cut them into small pieces, then drain the chickpeas from the conservation water (rinse them, if you prefer, but is is not necessary), cut the provola and the Asiago cheese diced and cut the dried tomatoes into small pieces. Combine all the ingredients in the bowl with the pasta, add a couple of pinches of oregano, a little more salt and mix well to distribute the ingredients evenly.
You can serve the cold pasta with dried tomatoes, champignon mushrooms and artichokes in oil immediately or you can let it rest for at least two hours in the fridge, covered with plastic wrap.