Artichoke Hearts - #10 Can
- 12 (1/2 c.) servings per can
- 30 to 40 artichoke hearts per can
- Great source of Vitamin C and potassium
Look no further than the classic taste of artichoke hearts for a culinary treat that can be used in many dishes! Preparing artichokes can be tedious and time-consuming, but these canned artichoke hearts are all ready to serve. They are pre-cut, utilizing little kitchen prep time while still delivering big flavor! These tender artichoke hearts have a mild, slightly salty and tangy flavor that beautifully complements and enhances the taste of other ingredients.
Artichoke hearts have a classic silky texture and a distinctive taste. They can be served hot or cold as a side dish or part of a vegetable medley! Pair with lemon, capers, garlic, or Italian and Mediterranean favorites like olives and sun dried tomatoes for a mix of refreshingly cool and robust flavor. Use some of these same ingredients in a traditional antipasto platter with salami, cheese, and other savory foods. These artichoke hearts are perfect to create a creamy and delicious spinach and artichoke dip. Steam them, feature them on top of crispy pizza pies, or include them in a pasta salad chilled to perfection! With no fat or cholesterol, they are perfect for enhancing your menu in a variety of ways!
Sold by the #10 can.
Ingredients: Hearts of artichokes, water, salt with citric acid added
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Overall User Rating: Artichoke Hearts - #10 Can ( 5.0 stars from 3 reviews )
This #10 can of Del Destino Artichoke Hearts is perfect to have at your restaurant or cafe. You can make spinach and artichoke dip or artichoke flatbread. It's great for sandwiches too!
Laura B. Posted on 12/09/2012
These Del Destino Artichoke Hearts are great. We use them at the restaurant all the time and the price here on Webstaurant is pretty much unbeatable.
Michelle H. Posted on 10/11/2012
I can't tell you how much more convenient this is than peeling a ton of artichokes. These have a great delicate flavor, perfect for making artichoke dip.
Jennifer M. Posted on 08/23/2012
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