Cut the artichokes and sauté them with two tablespoons of oil and the garlic for 5 minutes.
Add half a glass of water and cook for another 15 minutes.
Add the tomato pulp and salt, cook for 40-45 minutes until the artichokes are soft, adding water if necessary to prevent drying out.
Add the rice and cook for the indicated time, adding water as needed.
Finally, stir in a knob of butter and grated Grana cheese.
Italy, Toscana
| Energy (kcal) | 79.29 |
| Carbohydrates (g) | 13.52 |
| of which Sugars (g) | 2.45 |
| Fat (g) | 0.97 |
| of which Saturates (g) | 0.48 |
| Protein (g) | 2.47 |
| Fiber (g) | 2.87 |
| Sale (g) | 0.05 |
