Artichoke brodetto is a tasty appetizer typical of Roman cuisine. Made with fresh Roman artichokes, eggs, and fresh flavors like lemons, pennyroyal, parsley, and garlic, this dish is rich in Mediterranean tastes and aromas. Extra virgin olive oil adds a touch of authenticity and sweetness to the brodetto. Perfect for starting a meal in a light yet flavorful way!
Clean the artichokes, remove the tough leaves, trim them, cut them into wedges, and place them in acidulated water with lemon
Boil them until al dente in salted boiling water
Meanwhile, beat the egg yolks with salt, pepper, lemon juice, chopped pennyroyal, and parsley
Brown a clove of garlic in the oil, stew the drained artichokes in it
Remove the garlic and add the yolks, mixing well, then the egg whites beaten to stiff peaks, and as soon as they set, serve
Knife
Pan
All-purpose pot
Store in the refrigerator for up to 2 days
Italia, 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 |
