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and not least for finishing a rice dish
The recipes move effortlessly between timeless French classics
dry tannins
from unapologetically messy plates of pasta and quick
Seggiano Roasted Artichoke Hearts in Extra Virgin Olive Oil bee and not least for finishingExceptionally tasty artichokes, grilled over volcanic rock to give them a deliciously complex roasted flavour. A small, family run production in Tuscany prepare fresh artichokes by hand at harvest time and preserve them the traditional way, under extra virgin olive oil. Serve as part of a light antipasti, slice and add to salads or enjoy on bruschetta.
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