Organic Artichoke Cream Pate

Description

PRODUCTION TECHNIQUES

For the production of the “Artichoke cream” freshly picked artichokes are used. After having washed and cleaned the stalks and harder outer leaves, they are cooked in water and vinegar in equal proportions, previously brought to a boil, until they become rather tender. They are then drained, squeezed and left to cool. Once cold, they are blended together with oil, lemon juice and vinegar to obtain a cream. In the seasoned version of the product, a sauce is made with shallots and parsley, then the cooked artichokes are added and made to flavor. We then proceed to blend and acidify them with lemon juice and vinegar where necessary.

PAIRINGS

This cream is excellent for dressing orecchiette, pasta, baked recipes, pizzas, panzerotti, etc.

HANDLING and STORAGE

Keep away from sources of light and heat. Store the product in environments in good hygienic conditions and with a temperature not exceeding 33 ° C. do not continue storage beyond the maximum storage term indicated on the package.

The packaging is fragile as the material used is glass which does not withstand shocks or excessive static loads. Avoid stacking more than 10 boxes, bumping or knocking over the packaging. In case of the overturning of a box, check the condition of the packages contained inside (there must be no cracks, chips, cracks, dents on the lid, etc.). If the packaging is not intact, send for disposal.

Once the jar has been opened, store in the refrigerator at a temperature of + 4 ° C.

PACKAGING MATERIALS

The product is packaged in transparent glass jars intended for food use.

The lids are made of steel with a food-grade rubber membrane that ensures the watertight seal of the package and prevents direct contact of the product with the metal.