Sardinian Artichokes in Oil with Bottarga – Campus

The history of Campus Conserve is inseparably linked to the territory of Decimoputzu, where the Campus family has been processing the finest fruits of Sardinian soil since 1985. In this particular preparation, the Sardinian artichoke meets mullet bottarga, creating a combination of flavors that has become a symbol of the island's finest cuisine.

Production begins with a rigorous manual selection of the raw ingredients. The artichokes are harvested at the perfect stage of ripeness and immediately sent for fresh processing. This rapid process preserves the vegetable's crisp texture, preventing it from becoming fibrous or excessively soft. After the outer leaves are removed, the artichoke hearts are immersed in a balanced marinade of wine vinegar and lemon juice, before being enriched with selected bottarga.

Visually, the artichoke hearts are light and bright, dotted with the amber-colored grains of bottarga, which release their distinctive aroma as soon as the jar is opened. The use of 100% Italian extra virgin olive oil as the preserving liquid not only ensures optimal preservation but also acts as a carrier for the marine aromas of the bottarga, blending them with the artichoke's vegetal notes.

In the kitchen, this preserve proves exceptionally versatile for refined preparations. It is ideal served chilled as part of a creative seafood appetizer, or used to dress pasta dishes, where the preserving oil, enriched with the flavor of bottarga, becomes a deliciously savory dressing. Every stage of production, from the artisanal trimming of the artichokes to the packaging, respects the rhythms of nature, resulting in a product that needs no synthetic additives to stand out for its character and authentic freshness.