Artichoke Halves no stem in Oil
Hand picked artichokes grown in Puglia.
From Harold McGee - The artichoke is the large flower bud of a kind of Thistle plant (Cynara Scolymus) and it is native to the Mediterranean region. It was probably developed from the Cardoon (C.Cardunculus) which has small and meager buds whose base and stem were eaten by the ancient Greeks. Thistles are members of the lettuce family and share flavour traits with salsify and sunchokes (aka Jerusalem artichokes). the edible parts are the fleshy bases of the bracts (leaves) and the heart. The qualities of the Artichoke are largely determined by the copious amounts of phenolic substances. They manifest when the flesh is cut or tasted raw. Some artichoke phenols have anti-oxidant and cholesterol lowering effects, and one in particular Cynarin has the unusual affect of making foods eaten after it taste sweet. Cynarin, apparently, shuts down the sweet taste receptors on the tongue until the next mouthful re-awakens them and we notice the contrast. For that reason ARTICHOKES ARE NOT RECOMMENDED TO ACCOMPANY FINE WINES!
|Energy||375 Kj / 91Kcal|
|of which Saturates||0.9g|
|of which Sugars||1.1g|
Artichoke Halves (contains salt and traces of citric acid, vinegar and Absorbic acid) (55%), Sunflower oil (45%), Vegetable Bouillon (sea salt, rice flour, sugar, yeast extract, dried onion, dried carrot, dried leek, sunflower oil, ground turmeric, rubbed parsley) (5%), dried mint (<5%), dried parsley (<5%), dried basil (<5%).
KEEP IN A COOL DRY PLACE. ONCE OPENED, KEEP REFRIGERATED UNDER OIL AND CONSUME WITHIN 2 WEEKS.
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