A delicious first course made with Carnaroli rice and artichokes, enriched with tomato pulp and finished with butter and grated Grana cheese.
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.
Italia, Toscana
| Energy (kcal) | 194.76 |
| Carbohydrates (g) | 5.3 |
| of which Sugars (g) | 2.78 |
| Fat (g) | 18.36 |
| of which Saturates (g) | 4.99 |
| Protein (g) | 1.4 |
| Fiber (g) | 2.02 |
| Sale (g) | 0.03 |
