Artichoke brodetto is a tasty appetizer typical of Roman cuisine. Prepared with fresh Roman artichokes, eggs, and fresh herbs such as lemons, mint, parsley, and garlic, this dish is rich in Mediterranean flavors and aromas. Extra virgin olive oil adds a touch of genuineness and sweetness to the brodetto. Perfect for starting a meal in a light yet flavorful way!
Clean the artichokes by removing the tough leaves, trimming them, cutting them into wedges, and placing them in acidulated water with lemon.
Blanch them until al dente in boiling salted water.
In the meantime, beat the egg yolks with salt, pepper, lemon juice, mint, and chopped parsley.
Sauté 1 clove of garlic in oil and gently cook the drained artichokes in it.
Remove the garlic and add the yolks, mixing well, then add the whipped egg whites and serve as soon as they set.
Knife
Frying Pan
Cooking Pot
Store in the refrigerator for a maximum of 2 days
Italy, Lazio
| Energy (kcal) | 41.95 |
| Carbohydrates (g) | 2.12 |
| of which Sugars (g) | 1.73 |
| Fat (g) | 1.31 |
| of which Saturates (g) | 0.46 |
| Protein (g) | 3.56 |
| Fiber (g) | 3.98 |
| Sale (g) | 0.1 |
