Artichokes in a pan are a typical side dish of Roman cuisine. The artichokes are cooked in a pan with garlic and mentuccia, which give them an aromatic and fresh flavor. White wine and anchovy paste add a touch of flavor while lemon gives a fresh and tart note. This side dish is perfect to accompany meat or fish dishes.
Trim the artichokes, cut the stem so the artichokes can stand upright, spread the leaves and plunge them into water acidified with lemon juice
Clean the stems and cut them into 2-3 pieces each
Drain the artichokes, season them lightly with salt and pepper and distribute the chopped parsley inside them; arrange them in a pan together with the stem pieces
Place in the center of each artichoke a small piece of garlic, a sprig of Mentuccia Romana and a little anchovy paste
Also salt the outside of the artichokes and the stems and drizzle everything with olive oil
Put the pan over the heat and add half a glass of white wine and half a glass of water
Cover and cook for about 1 hour
Pan
Knife
Italy, Lazio
| Energy (kcal) | 75.19 |
| Carbohydrates (g) | 2.79 |
| of which Sugars (g) | 2.24 |
| Fat (g) | 4.46 |
| of which Saturates (g) | 0.66 |
| Protein (g) | 3.1 |
| Fiber (g) | 6.04 |
| Sale (g) | 0.11 |
