As soon as the Artichokes reach our factory, the stem and the external parts are removed, washed, cut and blanched in a solution with water, salt, vinegar and citric and ascorbic acids. They are then crushed with the addition of olive oil and spices until a paste with the desired consistency is obtained. The pasta is put in jars with the tanning of the aromas, filled with olive oil and pasteurized. Finally, the jars are washed, dried and labeled.
The Donna Lisa Artichoke Paté is very tasty when served on canapés for an aperitif.
Excellent as a condiment on boiled meats, salads, stuffed toasts, sandwiches and sandwiches.