Les Moulins Mahjoub Artichoke Bottoms
Cultivated since ancient times, with origins in the Southern Mediterranean, artichokes are celebrated in Tunisia and beyond. Carefully preserved in extra virgin olive oil, these meaty artichoke bottoms of the local variety “Violette” are wonderful as antipasti or in a variety of preparations from salads to stu" ngs, and delicious in soups and pastas. Harvested from mid-February to mid-May, in a festivallike atmosphere, artichokes are an important staple of the Mediterranean cuisine and can still be found growing wild.
Cultivated since ancient times, with origins in the Southern Mediterranean, artichokes are celebrated in Tunisia and beyond. Carefully preserved in extra virgin olive oil, these meaty artichoke bottoms of the local variety “Violette” are wonderful as antipasti or in a variety of preparations from salads to stu" ngs, and delicious in soups and pastas. Harvested from mid-February to mid-May, in a festivallike atmosphere, artichokes are an important staple of the Mediterranean cuisine and can still be found growing wild.
Cultivated since ancient times, with origins in the Southern Mediterranean, artichokes are celebrated in Tunisia and beyond. Carefully preserved in extra virgin olive oil, these meaty artichoke bottoms of the local variety “Violette” are wonderful as antipasti or in a variety of preparations from salads to stu" ngs, and delicious in soups and pastas. Harvested from mid-February to mid-May, in a festivallike atmosphere, artichokes are an important staple of the Mediterranean cuisine and can still be found growing wild.