These delicate Italian artichoke hearts are grilled before being packed in oil and vinegar. They’re great with cheese, olives and salumi as part of an antipasto spread, or with burrata and arugula for a simple salad. We also like them on flatbreads and pizzas, or do as they do in Rome and make a simple sandwich with shaved parm on ciabatta. But our absolute favorite way is with a fork, straight out of the jar, alongside a cold glass of white wine.