Sardinian Artichokes in Oil with Myrtle – Campus

The production of myrtle-flavored artichokes by Campus Conserve originates in the fertile lands of Decimoputzu. Here, the Campus family has been building on an experience that began in 1985, based on rigorous control of the entire supply chain and an inseparable connection with the Sardinian territory.

The process begins with fresh processing: the vegetables are harvested and processed within a short time to preserve the integrity of their organoleptic properties. After the outer leaves are manually removed, eliminating the tougher parts, the artichoke hearts undergo a delicate marinade. The defining ingredient is the addition of wild myrtle, whose berries gradually release a resinous and sweet aroma, balancing the vegetal notes of the artichoke.

Visually, the product features whole artichoke hearts with their natural color, immersed in a blend of 100% Italian extra virgin olive oil and sunflower oil. The crisp texture results from a method that avoids invasive heat treatments, respecting the vegetable's natural fiber. The use of lemon juice and wine vinegar ensures balanced preservation, following a traditional recipe that excludes synthetic acidity regulators.

In culinary use, Sardinian Artichokes with Myrtle are extremely versatile. Their distinctive aroma makes them ideal with aged cheeses, such as Pecorino, or for adding depth to a platter of traditional cured meats. They are also excellent as a side dish for roasted meats, particularly Sardinian suckling pig, or for enriching gourmet salads with a regional touch. Each jar is a testament to artisanal food craftsmanship, where the technique of preserving in oil blends with the spontaneous fragrances of the island.