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Wild Artichokes in Olive Oil

Calabrian snack attack.

In Italy, they're called carciofini selvatici, which is the name you'll see on the label. They're a variety of artichoke that grows wild in Calabria during April and May. Picked by hand, they’re dethorned and cleaned, then blanched for just a few minutes so their texture remains firm.

About the size of an acorn, they’re bottled with olive oil, wine vinegar, salt, black pepper and a little bit of red chili pepper—a spice you find in many Calabrian foods. The red pepper is so subtle you won’t notice its faint spice until you’ve had two or three, a feat that’s way too easy to accomplish with artichokes this good. Throw a couple in a pasta dish. Add them to salads. Serve alongside some sheep’s milk cheese. Or follow your heart, open the jar and just eat 'em straight up.

Wild Artichokes in Olive Oil

P-ART 175 g jar, about 30 artichokes
RETIRED

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