Artichokes in Pan is a typical side dish of Roman cuisine. The artichokes are cooked in a pan with garlic and mint, which give them an aromatic and fresh taste. The white wine and anchovy paste add a touch of flavor while the lemon provides a fresh and tangy note. This side dish is perfect to accompany meat or fish dishes.
Clean the artichokes, cut the stem so that the artichokes can stand upright, spread the leaves and immerse them in water acidulated with lemon juice.
Clean the stems and cut them into 2-3 pieces each.
Drain the artichokes, lightly salt and pepper them, and distribute the chopped parsley inside them; place them in a pan along with the stem pieces.
Put a piece of garlic, a sprig of mint, and a bit of anchovy paste in the center of each artichoke.
Also salt the outside of the artichokes and the stems, and sprinkle everything with olive oil.
Place the pan on 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
Italia, 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 |
