Hand-turned artichoke hearts with a little bite. A classic antipasti, we source them from Puglia, Italy, a region long known for its artichokes, which are part of the thistle family – let one flower and you will see the similarity. The town of San Fernando even holds an annual artichoke festival.
The classic Italian way to enjoy artichoke hearts would be wrapped generously in Prosciutto di Parma or San Daniele, then baked in the oven until the ham goes crispy. You could maybe add some creamy gorgonzola for the last few minutes…