Chopped artichokes - ah, the little Italian artichokes! A delight found everywhere, already trimmed (stripped of the stem and tough leaves) and ready to cook, at the open-air markets across the Alps. Our neighbors prepare them in all sorts of ways, much more frequently and creatively than we do. They love them in cream for bruschetta, but also in "battuto." Battuto, what's that? A coarsely chopped mixture of just-cooked artichokes, rougher than a cream or puree, prepared with a knife rather than a food processor, to keep small pieces and further enhance the flavor of this delicious vegetable: artichoke fans love it! The mixture is simply combined with good olive oil, salt, a bit of garlic, and oregano. Discover in our range of jars this typically Italian specialty, which rarely crosses borders. We prepare our "battuto" by hand, according to tradition, with fresh Calabrian artichokes!