Fregula with Artichokes and Bottarga

Preparation

1. STEP 1 OF 6

   Clean the artichokes by rubbing your hands with lemon to prevent them from darkening, then immerse them in water with lemon juice.

2. STEP 2 OF 6

   Remove the tough outer leaves of the artichokes until you reach the tender heart, cut off the tips and shorten the stem to 3-4 cm, then slice them.

3. STEP 3 OF 6

   Sauté the garlic in a pot with extra virgin olive oil, add the drained artichokes and cook covered for 10 minutes.

4. STEP 4 OF 6

   Add the fregola, stir and start cooking by gradually adding boiling vegetable broth or water.

5. STEP 5 OF 6

   Cook the fregola for about 20 minutes, stirring and adding broth as needed, until it reaches a risotto-like consistency.

6. STEP 6 OF 6

   Serve the fregola hot in individual plates, grating mullet bottarga or pecorino on top as desired.

Suggestions

• Pot

• Knife

• Bowl

General Information

Analysis

Macronutrients (100 gr)