Clean the artichokes by rubbing your hands with lemon to prevent them from darkening, then immerse them in water with lemon juice.
Remove the hard outer leaves of the artichokes until reaching the tender heart, cut the tops and shorten the stem to 3-4 cm, then slice them.
Sauté the garlic in a pot with extra virgin olive oil, add the drained artichokes and cook covered for 10 minutes.
Add the fregola, stir, and start cooking by gradually adding boiling vegetable broth or water.
Cook the fregola for about 20 minutes, stirring and adding broth when necessary, until achieving a risotto-like consistency.
Serve the fregola hot in individual plates, grating bottarga or pecorino on top to taste.
Pot
Knife
Bowl
Wine
48 hours in the refrigerator.
Serve very hot with some toasted bread.
Italy, Sardegna
| Energy (kcal) | 89.9 |
| Carbohydrates (g) | 3.34 |
| of which Sugars (g) | 3.18 |
| Fat (g) | 7.32 |
| of which Saturates (g) | 1.09 |
| Protein (g) | 1.67 |
| Fiber (g) | 2.43 |
| Sale (g) | 0.07 |
