Fratepietro artichokes in oil

Fratepietro Carciofotti – Baby Artichokes in Oil

Small, tender baby artichokes preserved in sunflower oil and wine vinegar, following a centuries-old family recipe. Hand-processed immediately after harvest on the Fratepietro estate in Cerignola, Puglia, these carciofotti capture the clean, grassy sweetness of Southern Italy's most celebrated vegetable at peak freshness.

Format: 314ml, 280 grams net weight, 180 grams net drained weight

Ingredients: artichokes, vegetable sunflower oil, wine vinegar, salt. Acidity regulators: citric acid. Antioxidant: ascorbic acid.

1. What are Carciofotti?

Carciofotti are small, young artichoke hearts harvested before the thistle fully matures. Unlike full-grown artichokes, these baby specimens are entirely edible — no tough outer leaves to strip away — which makes them a prized ingredient across Southern Italian cooking. Their flavour is gentler and more delicate than their larger counterparts: slightly earthy, mildly herbaceous, with a natural sweetness that takes beautifully to an oil-based preserve.

Preserved in sunflower oil with a touch of wine vinegar, Fratepietro's version is brightened with citric acid and ascorbic acid — naturally derived compounds that protect colour and freshness without masking the artichoke's genuine flavour.

2. Where do they come from?

Fratepietro's artichokes grow on the family estate at Cerignola in the province of Foggia — a territory historically known as Puglia Imperiale, named for the land that once fell within sight of Frederick II of Swabia's hunting lodge at Castel del Monte. The Murge plateau, with its warm Mediterranean days, cool evenings and calcium-rich clay soils, creates ideal growing conditions for artichokes with particularly firm, flavourful flesh.

Azienda Agricola Andrea Fratepietro has farmed this land since the 1800s. The artichokes are processed by hand immediately after harvest, following the family's original recipe — a method that prioritises speed from field to jar in order to lock in freshness and texture.

3. Are artichokes good for you?

Artichokes are one of the most nutritionally rich vegetables in the Mediterranean diet. They are a natural source of cynarin — a compound long associated with liver and digestive support — alongside inulin (a prebiotic fibre), vitamins C and K, and minerals including magnesium and potassium. Traditional Italian herbalism has valued the artichoke for centuries as a digestive tonic and detoxifying food.

Fratepietro's carciofotti are preserved with ascorbic acid (vitamin C) as a natural antioxidant, maintaining both nutritional integrity and the artichoke's characteristic pale-green colour through to the moment you open the jar.

4. How do I use preserved artichokes?

Carciofotti in oil are one of the Italian pantry's most versatile ingredients. Here are some of our favourite ways to serve them:

• Antipasto board — Arrange alongside olives, cured meats and aged cheeses with good bread and a drizzle of extra virgin olive oil.
• Pasta & risotto — Fold into tagliatelle with lemon zest and Parmesan, or stir into a creamy risotto during the final minute of cooking.
• Pizza & focaccia — Layer over white pizza with buffalo mozzarella, or press into focaccia dough before baking.
• On toast — Warm briefly in a pan, season with black pepper and fresh parsley, and serve on toasted sourdough.
• Stuffed & baked — Fill with a mixture of breadcrumbs, garlic and herbs, then bake until golden for an elegant starter.

Explore more from our Italian Fine Foods Collection.