Maida Artichokes in the New York Times

Ask anyone in Italy who is passionate about good sott’oli and they will say the name Maida.

Francesco Vastola of Maida Farm is THE AUTHORITY when it comes to preserving seasonal vegetables in extra virgin olive oil, just as the NYTimes! They recently published an article about Francesco’s iconic artichokes.

As Florence Fabricant says, “Francesco and Fabrizio Vastola, a father and son team, harvest these artichokes on their Maida Farm, pack them in extra-virgin olive oil and ship them to connoisseurs. Put them in a bowl, serve them with toothpicks alongside an aperitif, or fold them into a risotto just before plating. They have deep flavor and a texture at once tender and firm.”

Francesco, congratulations on being written about by the great Florence Fabricant. Your work is appreciated all over the world.

Read the whole article about Maida’s small artichokes in the New York Times.