Cream of artichoke hearts

Small Italian artichokes, similar to Provençal “poivrades” – except that many more different varieties are grown on the other side of the Alps – are sold already turned and trimmed (with the top of the stem peeled and the base of the leaves) in all Italian markets. But everyone agrees: in the artichoke, the most tender and delicate is the heart! This incomparable subtlety can be found in our creamy spread of artichoke hearts grown on Sicilian soil, simply worked with olive oil.