Carciofi alla boscaiola are a delicious side dish typical of Italian cuisine. This delicacy combines the flavors of fresh artichokes with champignon mushrooms and cream, creating a creamy and tasty combination. Perfect to accompany a meat main course or to enjoy as a vegetarian dish.
Clean the artichokes, remove the stem and immerse them in water acidified with lemon juice
Cook them in boiling salted water with added lemon juice
Drain and dry them
Clean the mushrooms, slice them and sauté them for a few minutes in hot oil with the chopped garlic; remove from the heat and chop them finely, then finish cooking over moderate heat for 5 minutes, adding the cream, salt and pepper
Brown the artichoke bottoms in the butter, arrange them on a serving plate, top with the mushroom mixture, sprinkle with parsley and serve
Cutting board
Knife
Frying pan
Italy
| Energy (kcal) | 77.85 |
| Carbohydrates (g) | 2.32 |
| of which Sugars (g) | 1.95 |
| Fat (g) | 5.51 |
| of which Saturates (g) | 2.79 |
| Protein (g) | 2.89 |
| Fiber (g) | 4.1 |
| Sale (g) | 0.08 |
