Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Recipe by Emporion
Artichokes in oil are a delicious appetizer typical of Italian cuisine. The recipe calls for fresh artichokes, white wine vinegar, cloves, bay leaves, peppercorns, lemons, olive oil and salt. The artichokes are cleaned and briefly cooked in a mixture of vinegar, herbs and spices, then immersed in olive oil for preservation. The result is an appetizer with an intense and irresistible flavor, perfect to accompany a selection of cheeses or to enjoy on its own. Try it and it will win you over!
Step 1 of 7: Remove the tougher outer leaves from the artichokes, leaving only the hearts
Step 2 of 7: Trim the tips and the stem, taking care to leave a small portion, from which you will remove the outer layer
Step 3 of 7: Rub the artichoke hearts one by one with a lemon cut in half and, as you go, place them in a bowl full of water acidulated with the juice of the remaining lemon
Step 4 of 7: Mix one liter of vinegar and one liter of water in a steel pot, bring to a boil, add the necessary salt and put in the artichokes
Step 5 of 7: Let them simmer over moderate heat for 8 minutes, then drain them, squeeze them gently, dry them with a tea towel and place them in clean, dry glass jars
Step 6 of 7: Layer the artichokes with peppercorns, cloves and bay leaves, then pour into the jars enough olive oil to cover the vegetables completely; finally seal the containers tightly and store them in a dark, dry place
Step 7 of 7: Let the preserve rest for a few days
Add £241.90 to get free shipping
In gray: not detected
| Average values | Per 100 g |
|---|---|
| Energy | 251 kJ60 kcal |
| Fat | 3.83 g |
| of which saturated fatty acids | 0.45 g |
| Carbohydrates | 2.56 g |
| of which sugars | 1.23 g |
| Fibre | 2.64 g |
| Protein | 1.35 g |
| Salt | 0.7 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
