Surprisingly al dente and crunchy to the bite, these artichokes from Masseria Mirogallo are peeled by hand to the core, then simply blanched in acidulated, salted water and left to marinate in extra virgin olive oil. Serve as an accompaniment to salumi platters, grilled or boiled meats, or simply with crusty toasts for aperitif and antipasti. Ideal to use as a pizza topping, in a salad or just out of the jar.