It is a silk-smooth, savoury cream of artichokes, garlic and olive oil.
You simply loosen the cap, boil some spaghetti in salty water and toss in a few spoonfuls of the sauce.
The heat and salt underline its pure flavours.
Try it with pasta of any shapes or spread it on thick pieces of toasted bread, sprinkled with a little more oil and bits of sea salt.
Use it in place of mayonnaise in potato salad. Dab it on boiled eggs.
Layer it between lettuce and roasted chicken in a sandwich.
GOLD AWARD WINNER AT 2000 New York “Fancy Food” show. 103 gm. Product of Italy.
