Artichoke bottoms are a delicious Italian side dish, perfect for accompanying meats and main courses. This recipe is of Roman origin and is prepared with artichoke bottoms preserved in oil, fresh peas, butter, fontina cheese, and tomato sauce.
Clean the artichokes and boil them in slightly acidic water
In the bottom of each artichoke place a piece of fontina cheese and the peas that you previously boiled and sautéed in butter
On each artichoke pour 1 teaspoon of tomato sauce that you previously cooked with a bit of oil and water
Pan
Knife
Spoon
Italy, Lazio
| Energy (kcal) | 211.19 |
| Carbohydrates (g) | 8.36 |
| of which Sugars (g) | 3.19 |
| Fat (g) | 14.85 |
| of which Saturates (g) | 9 |
| Protein (g) | 9.83 |
| Fiber (g) | 3.34 |
| Sale (g) | 0.32 |
