The Angeli family run their business as a co-operative, with the two brothers, their children, cousins and the in-laws all working together.
The Angelis firmly believe in healthy non-industrial food production and use only fresh local produce, including some from their own farm on Mt Amiata in southernTuscany.
In keeping with their philosophy, only cold-extracted quality extra virgin olive oil is used to preserve their sott’olios; this costs more than other kinds such as sunflower oil but it results in a tastier and much healthier product. Fresh herbs are used in their recipes, which do not contain preservatives, additives or acidity regulators. Their products are all traditionally made in the time-honoured artisan fashion.
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ROASTED ARTICHOKE HEARTS
INGREDIENTS
morelli artichokes (66%), extra virgin olive oil (33%), vinegar, fresh herbs, chilli, salt & pepper.
380g / 1.5kg / 3.9kg
These roasted artichoke hearts are simply the most delicious that we have found. Unlike the many pale, soggy artichoke hearts on the market, which have been canned in salt water, Seggiano roasted artichoke hearts are cooked and preserved in oil, sott’olio, as soon as they are freshly harvested. This is the traditional country method of preserving artichokes, and the taste is simply divine.
Before they are roasted over red hot volcanic rock (preferable to charcoal since it doesn’t release gases or leave ash deposits), the morelli variety artichokes are first peeled, washed and lightly cooked in a marinade. The vegetables are preserved in a quality Canino extra virgin olive oil, excellent in its own right: it has low acidity and the oil can be used later for cooking.
Delicious as an antipasto with bread, in sandwiches combined with cheese or meat, these roasted artichokes also give a touch of luxury to salads.
Store the jar in a cool dark place. Once opened, keep the artichokes covered in oil and eat within two weeks.
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