Artichokes with mentuccia are a typical side dish of Roman cuisine. They are a tasty and aromatic dish that highlights the delicate flavor of the artichokes. Mentuccia adds a fresh and spicy note to the dish.
Trim the artichokes by removing the tough leaves
Cut them in half, remove any choke, and plunge them into water acidified with lemon
Boil them in unsalted boiling water, drain, and dress with an emulsion of olive oil, lemon juice, salt and pepper, and with a chopped mixture of parsley and mentuccia
Store in the refrigerator in an airtight container for up to 2 days
Italy, Lazio
| Energy (kcal) | 28.66 |
| Carbohydrates (g) | 2.46 |
| of which Sugars (g) | 2.02 |
| Fat (g) | 0.15 |
| of which Saturates (g) | 0.04 |
| Protein (g) | 2.18 |
| Fiber (g) | 4.6 |
| Sale (g) | 0.1 |
