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 brine-y) addition to an antipasto platter, served aside meats or fish, or roughly chopped atop garlicky 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.
In the early 1900s, The San Giuliano family began producing extra-virgin olive oil in a small town of Alghero, in Sardegna, Italy. Their family-owned and operated business started with a small mill and has since gained acclaim, producing award-winning olive oils, vinegar, spices, and preserved vegetables.
Ingredients: Artichokes, sunflowerseed oil, aromatic herbs, extra virgin olive oil, wine vinegar, salt, citric acid
Origin: Italy
Weight: 11.28 oz
Price: $10.50
