Artichoke Pesto with Extra Virgin Olive Oil


Artichoke 60%
Sunflower oil
Extra-virgin olive oil 6%
Sea salt
Garlic, chili pepper
Acidifier: citric acid, Antioxidant: ascorbic acid.

Category: The pestos

Additional information

Source areaProvince of Foggia/Southern part of Salerno – Italy
Nutritional IntakeGood potassium content, with sodium, calcium, magnesium and phosphorus. The fresh vegetable is rich in vitamin B (B1, B3, B5, and B9), vitamin K1 and beta carotene. It is also rich in flavonoids like rutin, quercitin, Ψ-taraxasterolus, luteolin and soluble fiber like inulin. Full of antioxidant like cynarine, caffeic acid and chlorogenic and neoclorogenic acid. Also, among the polyphenols it is rich in tannins.
Period of transformationFrom the first week of April to the fourth week of May
TriviaThe scientific name of these little artichoke is Cynara Scolymus: Cynara derives from greek “ash” and Scolymus means thorny, pointed just like the artichoke’s leaves.