Roasted Artichokes
San Giuliano Roasted Artichokes in Extra Virgin Olive Oil uses artichokes grown at the peak of ripeness that are then fire-roasted and preserved in the tradition sott'olio (literally, food that's been placed "under oil") method of submerging vegetables in olive oil.
These roasted Italian artichokes make a lovely, (never briny) addition to an antipasto platter, served aside meats or fish, or roughly chopped atop pinsa, pizza or bruschetta. We like to take a whole artichoke from the jar and press it onto a hot pan to get crispy edges and delicious crunch.
San Giuliano Roasted Artichokes in Extra Virgin Olive Oil uses artichokes grown at the peak of ripeness that are then fire-roasted and preserved in the tradition sott'olio (literally, food that's been placed "under oil") method of submerging vegetables in olive oil.
These roasted Italian artichokes make a lovely, (never briny) addition to an antipasto platter, served aside meats or fish, or roughly chopped atop pinsa, pizza or bruschetta. We like to take a whole artichoke from the jar and press it onto a hot pan to get crispy edges and delicious crunch.
Description
San Giuliano Roasted Artichokes in Extra Virgin Olive Oil uses artichokes grown at the peak of ripeness that are then fire-roasted and preserved in the tradition sott'olio (literally, food that's been placed "under oil") method of submerging vegetables in olive oil.
These roasted Italian artichokes make a lovely, (never briny) addition to an antipasto platter, served aside meats or fish, or roughly chopped atop pinsa, pizza or bruschetta. We like to take a whole artichoke from the jar and press it onto a hot pan to get crispy edges and delicious crunch.
