Skip to content
Surprisingly tender, incredibly delicious. Our artichoke flowers confit have been carefully selected and slowly cooked in 100% extra virgin olive oil. No more ingredients. Controlled temperature product.
Format100 g
PackagingTray
PresentationQuarteredArtichokes and extra virgin olive oil (7,9%)
Store refrigerated, between 0 and 4 ºC, protected from light sources
| Per 100 g | |
|---|---|
| Energy | 425 kJ / 103 kcal |
| Fat | 7,9 g |
| of which saturates | 1,4 g |
| Carbohydrates | 1,6 g |
| of which sugar | 1,6 g |
| Dietary fiber | 7,1 g |
| Protein | 3,0 g |
| Salt | 0,21 g |
Take the flowers out of their packaging.
Cook them however you like. Here are some recommendations.
Pan10 minutes over medium heat for 8 minutes, then turn over the leaves for 2 minutes.
Oven10 minutes a 190ºC heat up and down.
Airfryer8 minutes (4 minutes each side) at 180ºC
Add your favorite toppings.
The 100 g tray is the smallest size of the confit artichoke flowers: a single serving for trying them out, or a side for two. The flowers are carefully selected and confit in 100% extra virgin olive oil, and the product is sold chilled.
Just two ingredients: artichokes and extra virgin olive oil (7.9%). Store refrigerated, between 0 and 4 ºC, protected from light sources.
Take the flowers out of their packaging, cook them however you like, and add your favorite toppings. There are three ways to cook them. In a pan, 10 minutes over medium heat: 8 minutes, then turn them over on the leaves for 2 more. In the oven, 10 minutes at 190 ºC with top and bottom heat. In an air fryer, 8 minutes at 180 ºC, 4 minutes on each side.
425 kJ (103 kcal), 7.9 g of fat, 1.4 g saturates, 1.6 g of carbohydrates of which 1.6 g sugars, 7.1 g of dietary fiber, 3.0 g of protein and 0.21 g of salt.
Six trays make a case that weighs 0.87 kg gross, with 256 cases to a 240 kg pallet.
They are tender flowers with authentic flavor and versatility, good for visually striking dishes whether in your own recipes or with your favorite toppings. At this size they work as a starter plate, a garnish for meat or fish, or a vegetable side that arrives already shaped.
Two recipes are made for these flowers. The first is confit artichoke flowers with Parmesan and lemon, ready in 20 minutes. The second is confit artichoke flowers over romesco sauce, a longer 50-minute dish that looks very good on the table. For a quick supper, simply pan-fry the flowers and finish them with a squeeze of lemon and some cheese.
Either way, the oil they are confit in is part of the flavor, so it makes sense to spoon a little over the plate at the end.
Related
