Agnoni takes their wonderful artichokes, and they peel off the tough parts leaving just the amazing and flavorful artichoke heart. They are then dunked into a brine of sunflower oil, EVOO, wine vinegar, and salt.
Agnoni was started by Nena and Neno Agnoni in the 60's. They purchased a farm together outside of Cori, and their family still runs Agnoni to this day. They take immense care and consideration as to how their produce is grown and processed.