Funghetto-style artichokes are a tasty and flavorful side dish made with fresh artichokes and seasonings. This recipe is typical of Roman cuisine and has ancient origins. The artichokes are cut into wedges and then cooked in olive oil with garlic, black Gaeta olives and capers to obtain a crispy texture and an irresistible flavor. Fresh parsley is added for a touch of freshness. This side dish pairs perfectly with many main courses and can be served hot or cold.
Remove the toughest leaves from the artichokes and cut them into wedges, removing the hard, hairy inner part
Soak them in acidulated water with a lemon or with a handful of flour so they do not turn black
In the meantime, sauté the garlic in the oil in a pan and as soon as it turns golden add the artichokes
Cover them and cook over medium heat
When almost cooked, add the pitted olives, desalinated capers, a little salt and pepper
Finally, add the chopped parsley
Capers and olives are optional
Pan
Knife
Cutting board
Store in the refrigerator in an airtight container for up to 2 days
This dish is typical of Roman cuisine
Italia, Lazio
| Energy (kcal) | 140.38 |
| Carbohydrates (g) | 2.16 |
| of which Sugars (g) | 1.68 |
| Fat (g) | 12.64 |
| of which Saturates (g) | 1.81 |
| Protein (g) | 2.33 |
| Fiber (g) | 4.59 |
| Sale (g) | 0.14 |
