Artichoke Hearts

The object

The generous middle of the artichoke, and nothing else. The outer leaves are stripped, the chokes removed by hand, and the hearts are blanched briefly before being jarred in a little olive oil, water and lemon. Pale, tender, slightly sweet — the way an artichoke tastes when someone else has done all the difficult work.

Origin

Murcia, south-eastern Spain. Spring harvest.

Craft

Hand-trimmed within hours of harvest. Briefly blanched. Jarred with olive oil and lemon.

Tasting notes

Nose

fresh artichoke, a trace of lemon zest.

Palate

tender, faintly sweet, vegetal.

Finish

clean, lightly citrus.

Pairing

• On a pizza bianca with mozzarella.
• In a warm salad with broad beans.
• Sliced into a risotto at the last minute.
• On a board with cured meats.
• With a drizzle of our extra virgin, always.

Composition

Organic artichoke hearts, water, organic extra virgin olive oil, lemon juice, sea salt.

Volume & vessel

280 g drained · glass jar.