Artichokes with eggs are a delicious side dish typical of Roman cuisine. The artichokes are cleaned and sliced thinly, then sautéed in a pan with garlic and herbs until soft and golden. At this point, beaten eggs are added and cooking continues until they are well set. The dish is completed with a sprinkle of grated Parmesan cheese and fresh parsley.
Remove the tough leaves from the artichokes; rub them with lemon and immerse them in acidulated water
After 30 minutes, drain them well and fill them with a mixture of garlic, parsley, pennyroyal combined with oil, salt, and cheese; place them in an oiled baking dish, add the broth, cover with aluminum foil, and bake at 170 degrees
After 60 minutes, remove the aluminum foil, break an egg on each artichoke, and return to the oven for 10 minutes
Pan
Bowl
Knife
Cutting Board
Store in the refrigerator for up to 2 days
Typical dish of Roman cuisine
Italia, Lazio
| Energy (kcal) | 56 |
| Carbohydrates (g) | 1.4 |
| of which Sugars (g) | 1.08 |
| Fat (g) | 2.86 |
| of which Saturates (g) | 1.32 |
| Protein (g) | 4.91 |
| Fiber (g) | 2.65 |
| Sale (g) | 0.19 |
