The artichokes in oil are a real complete dish for the Apulians. Their goodness is recognised all over the world and can be used in many different ways to enhance any kind of recipe. The Depalo family selects the best raw materials to which the Depalo extra virgin olive oil is added for preservation in order to restore all the genuine taste of typical recipes.
To obtain an authentic product, our artichokes in oil are processed according to the methods handed down from generation to generation. They are carefully selected, by choosing the most tender and hand-peeled artichokes, eliminating the darker outer leaves up to the heart of the artichoke. Cooked in water and vinegar, the artichokes are then dipped in the Depalo extra virgin olive oil together with garlic, parsley, red pepper and capers. A family recipe that will satisfy even the most demanding palates. The artichokes in oil are a preserve that allows you to taste these vegetables at any time of the year. They are without added preservatives and colourings, and are excellent in the accompaniment of focaccia, pizzas, meats, cheeses and meats. Ideal for creating a delicious appetizer.
The artichoke has always been present on the tables of all the regions of Italy. The Bel Paese can in fact boast the first place in the world for the production of artichokes with about 50% of the commercialised artichokes grown between the regions of Apulia, Sardinia and Sicily. In particular Apulia is best-known for its centuries-old tradition in the cultivation of this vegetable. The artichoke is today one of the most prized vegetable specialties, especially for the province of Foggia, where the famous “Violetto di San Ferdinando” reigns, much in demand also abroad. This typology is distinguished by its dark purple colour and the soft and fleshy leaves. In reality, however, the varieties of artichoke in Apulia are really many and it would be impossible to mention them all.