Artichoke Bottoms are a delicious Italian side dish, perfect for accompanying meats and main courses. This recipe originates from Rome and is made with artichoke bottoms preserved in oil, fresh peas, butter, fontina cheese, and tomato sauce.
Clean the artichokes and boil them in acidulated water
In each artichoke bottom, place a piece of fontina and the peas that you have previously boiled and sautéed in butter
On each artichoke, pour 1 teaspoon of tomato sauce that you have previously cooked with a bit of oil and water
Pan
Knife
Spoon
Italia, Lazio
| Energy (kcal) | 93.5 |
| Carbohydrates (g) | 4.37 |
| of which Sugars (g) | 2.3 |
| Fat (g) | 5.1 |
| of which Saturates (g) | 2.96 |
| Protein (g) | 5.38 |
| Fiber (g) | 4.79 |
| Sale (g) | 0.22 |
