Carciofini a Spicchi con Capperi Sole e Terra del Vesuvio

Sliced Artichokes with Capers in Extra-virgin Olive Oil

Ingredienti:
Artichokes 75%
Salina capers
Extra vergin olive oil
Sea salt
White vinegar
Marjoram, chilli pepper.
Sizes:
Category: Special recipes

Additional information

Artichoke
History of originsProvince of Foggia/Southern part of Salerno – Italy
Nutritional IntakeGood 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 transformationFrom the first week of April to the fourth week of May
TriviaThe 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.
Salina Caper
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Read morehttps://www.fondazioneslowfood.com/it/presidi-slow-food/cappero-di-salina/