Roasted Artichokes

San Giuliano Roasted Artichokes in Extra Virgin Olive Oil uses artichokes grown at the peak of ripeness that are then fire-roasted and preserved in the tradition sott'olio (literally, food that's been placed "under oil") method of submerging vegetables in olive oil.

These roasted Italian artichokes make a lovely, (never briny) addition to an antipasto platter, served aside meats or fish, or roughly chopped atop pinsa, pizza or bruschetta. We like to take a whole artichoke from the jar and press it onto a hot pan to get crispy edges and delicious crunch.