Carli artichoke hearts are hand prepared, we only use the inner part of them.
They are picked at full ripening between March and May. They are scalded for a few minutes, and after getting rid of the external leaves and the top part of them, the artichoke hearts are pickled to be preserved, then seasoned with salt and vinegar and patiently hand covered up with Carli olive oil. They are an excellent appetizer, they perfectly match your salads, tasty onto your pizzas, or even as a side dish to any of your second courses.
