Seggiano Roasted Artichokes Hearts are simply the most delicious artichokes possible. How smart of the Italians to fire-roast these and then preserve all the flavor by immersing them in extra virgin olive oil and herbs. Unlike the many pale, soggy artichoke hearts on the market, which have been canned in salt water, Seggiano roasted artichoke hearts are cooked and preserved in this estate-produced oil, sottÍolio, as soon as they are freshly harvested. This is the traditional country method of preserving artichokes, and the taste is simply divine. Before they are roasted over red hot volcanic rock (preferable to charcoal since it doesn’t release gases or leave ash deposits), the morelli variety artichokes are first peeled, washed and lightly cooked in a marinade. The vegetables are preserved in a quality Canino extra virgin olive oil, excellent in its own right: it has low acidity and the oil can be used later for cooking. Delicious as an antipasto with bread, in sandwiches combined with cheese or meat, these roasted artichokes also give a touch of luxury to salads. Store the jar in a cool dark place. Once opened, keep the artichokes covered in oil, and eat within two weeks. A great addition to soup, omelets, cheese dishes, salads, and much more.
- a sun-ripened estate-grown food
- made in the traditional way by Italian peasant farmers
- a dense source of biologically active flavonoids which boost liver function
- the easy way to enjoy the nutrition and taste of artichokes
- a 100% whole, unaltered food
Ingredients Morelli artichoke hearts, extra virgin olive oil, vinegar, fresh herbs, chili, salt & pepper.
Nutrients: The main nutrients in artichokes are magnesium, iron, phosphorus, calcium, potassium, sodium, vitamin C, zinc, niacin, riboflavin, vitamin K, and folic acid
RECIPE: Seggiano Artichoke-Eggplant Pat_
- one half jar Seggiano artichokes
- 2 medium-sized eggplants
- one medium onion, minced
- one clove garlic, crushed
- 2 teaspoons OregaMax
- bulk contents of 3 Black Seed-plus capsules
- a few tablespoons Seggiano Oven-Dried Tomatoes
- sea salt to taste
- 2 T. capers (optional)
Cook eggplants until done. When cool, remove pulp and set aside. Cut artichokes in quarters. Add all ingredients into a food processor or Vita-Mix, and blend until creamy. Serve with vegetable sticks, whole meal bread, and pieces of cheese.