Artichoke Hearts are a delicious Italian side dish, perfect for accompanying meats and main courses. This recipe is of Roman origin and is prepared with artichoke hearts preserved in oil, fresh peas, butter, fontina cheese, and tomato sauce.
Clean the artichokes and boil them in acidulated water
In each artichoke heart 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
Italy, 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 |
