The freshly harvested artichoke is very tender; leaves are removed and the heart of the vegetable is hand-shaped with a small knife. It's then immediately jarred in extra virgin olive oil and sunflower oil. No seasonings or spices are added, enhancing its unique flavor. Tender and flavorful, these artichokes are a variety known as "violet" artichokes. Cultivation begins in October, while harvest begins in February. Processing takes place within hours of picking.