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About
Details
6 to 8 count. Guaranteed fresh packed fresh picked and packed flavor. Product of Ecuador. Weight of Artichoke: 8.5 oz (240 g) before adding liquid.
Ingredients
Artichoke Hearts, Water, Salt and Citric Acid
Directions
Cold: Gia Russa Artichoke Hearts are ready to serve. Simply drain and rinse. They are delicious in any green salad and add an elegant touch as a garnish. Marinate in Gia Russa Balsamic Vinegar and Extra Virgin Olive Oil with your favorite fresh or dried Italian herbs and serve with cold cuts, cheeses, shrimp or antipasto. Hot: Artichoke Hearts can be heated on a stovetop or microwave in their own liquid. Heat thoroughly, but do not boil. Drain liquid and serve with herb-seasoned butter or a hot bacon dressing. Artichoke Hearts are a wonderful complement to lighter meats such as: chicken, veal, or even with pasta dishes. They may also be sautéed in olive oil with garlic, onions and Italian herbs.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 50
- Total Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 530mg23%
- Total Carbohydrate 11g4%
- Dietary Fiber 5g18%
- Sugars 1g
- Protein 3g
Details
6 to 8 count. Guaranteed fresh packed fresh picked and packed flavor. Product of Ecuador. Weight of Artichoke: 8.5 oz (240 g) before adding liquid.
Ingredients
Artichoke Hearts, Water, Salt and Citric Acid
Directions
Cold: Gia Russa Artichoke Hearts are ready to serve. Simply drain and rinse. They are delicious in any green salad and add an elegant touch as a garnish. Marinate in Gia Russa Balsamic Vinegar and Extra Virgin Olive Oil with your favorite fresh or dried Italian herbs and serve with cold cuts, cheeses, shrimp or antipasto. Hot: Artichoke Hearts can be heated on a stovetop or microwave in their own liquid. Heat thoroughly, but do not boil. Drain liquid and serve with herb-seasoned butter or a hot bacon dressing. Artichoke Hearts are a wonderful complement to lighter meats such as: chicken, veal, or even with pasta dishes. They may also be sautéed in olive oil with garlic, onions and Italian herbs.
Common questions
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