Artichokes 60%
Sunflower oil
Sea salt
White vinegar
Garlic, chili pepper, parsley.
Additional information
Artichoke
| Source area | Province of Foggia/Southern part of Salerno – Italy |
|---|---|
| Nutritional Intake | Good potassium content, with sodium, calcium, magnesium and phosphorus. The fresh vegetable is rich in vitamin B (B1, B3, B5, and B9), vitamin K1 and beta carotene. It is also rich in flavonoids like rutin, quercitin, Ψ-taraxasterolus, luteolin and soluble fiber like inulin. Full of antioxidant like cynarine, caffeic acid and chlorogenic and neoclorogenic acid. Also, among the polyphenols it is rich in tannins. |
| Period of transformation | From the first week of April to the fourth week of May |
| Trivia | The scientific name of these little artichoke is Cynara Scolymus: Cynara derives from greek “ash” and Scolymus means thorny, pointed just like the artichoke’s leaves. |
