Starter&Appetizers

The Mediterranean tradition of conserving garden vegetables for use as antipastos and vegetable dishes is quite a simple one, with most recipes born in the Italian countrysides of the South.

Ciao Organics suggest 2 shapes of its starters line:

Grilled Artichokes (Click here to see more)
Sun Dried Tomatoes (Click here to see more)

They are appetizing vegetables which can be eaten alone or else combined with all meat dishes.
Grilled artichokes and sun dried tomatoes are conserved in small glass jars and immersed in olive oil, one of the most traditional methods of conservation which keeps the original proprieties of these vegetagles unaltered.

Sun Dried Tomatoes in Olive Oil
During the 16th Century, Spanish explorers brought tomatoes to Europe from the fruit’s birthplace, South America. These first tomatoes were yellow, awarding the Italian name, “pomodoro”, meaning golden apple. Red tomatoes were brought to Italy later from Mexico by two Jesuit priests, and this strain of tomatoes was immediately accepted into the Italian cuisine.

Due to the absence of refrigeration, Italians dried tomatoes on their tile roofs for use in winter when fresh tomatoes were not an option. Drying tomatoes in the sun allowed for year round enjoyment of the harvest.

This product is typical of Southern Italy: the tomatoes are cut in half lengthwise, and laid out to dry under the Mediterranean sun’s rays. After they’ve lost all their water, they are placed in glass jars, and immersed in olive oil, one of the most traditional methods of conservation, natural in every sense of the word. Sun dried tomatoes are a wonderful accompaniment to steaks, as an antipasto with sliced prosciutto and salami, with fresh bread or crostini, or served simply as a cold vegetable plate.

Grilled Artichokes in Olive in Oil
According to an Aegean legend, the first artichoke was a lovely young girl who lived on the island of Zinari. Zeus seduced her and made her into a goddess, called Cynara. When Zeus had finished with her, he hurled her back to earth in anger and transformed her into the plant we know as artichoke.

It’s origins date back to the time of the Greek philosopher Theophrastus (371-287 BC) who wrote of them being grown in Italy and Sicily.

Ancient Greeks and Romans considered the artichoke a delicacy and and aphrodisiac. Wealthy Romans enjoyed artichokes prepared in honey and vinegar, seasoned with cumin and as such preserved year round. Artichokes were first cultivated in Naples around the middle of the 15th century. After Rome fell, artichokes became scarce but re-emerged during the Renaissance when the Strozzi family brought them back to Naples from Florence. Their cultivation then spread to other areas in Europe with the marriage of Catherine dei Medici to King Henry II of France.

Artichokes are rich in iron, , stimulate the liver, contribute to the purification of blood, strengthen the heart, and detoxify. Furthermore they assist in the secretion of bile, act as a diuretic and they regulate the intestinal functions. They also reduce the fragility of the capillaries.

For the preparation of this product, the best artichokes are selected and grilled immediately after they are harvested. They are then conserved in jars with olive oil and flavoured with a clove of garlic. They are excellent eaten alone, or as an antipasto, or served with all types of meat dishes.