Prepared whole according to an old recipe, blanched, with bay leaves and black peppercorns, put into jars and covered with extra virgin olive oil (to be reused to dress raw and cooked vegetables, boiled meat or fish, pasta). They can be served with aperitifs and appetizers or, cut into segments, in vegetable, rice or pasta salads.
Ingredients: Small artichokes, Extra virgin olive oil, Wine vinegar, Salt of Trapani I.G.P., Pepper, Bay leaf.