Carcioffuli Abburracciati are a delicious side dish made with artichokes, typical of Apulian cuisine. The artichoke bottoms are cleaned, then cooked and served with an aromatic sauce made of onion, tomato paste, parsley, white wine vinegar, olive oil, salt and pepper. This dish is perfect to accompany meat or fish mains, but can also be enjoyed on its own. The preparation requires few ingredients and simple steps, but the final result is a flavorful side dish with an intense taste.
That is: abburracciati artichokes
These artichokes are called abburracciati or a batticulo because they must cook jumbled, continuously stirred with a wooden spatula
Cut the artichoke bottoms into quarters and let them drain in water and lemon juice for a few hours: then, after draining them well, sauté them in an earthenware pan with olive oil, sliced onion, parsley, salt, pepper and tomato paste
When the bottoms are well softened, deglaze with white wine vinegar
Serve cold
Pan
Knife
Cutting board
Store in refrigerator for up to 2 days
Typical dish of Apulian cuisine
Italy, Puglia
| Energy (kcal) | 41.67 |
| Carbohydrates (g) | 5.35 |
| of which Sugars (g) | 4.95 |
| Fat (g) | 0.25 |
| of which Saturates (g) | 0.05 |
| Protein (g) | 2.7 |
| Fiber (g) | 4.27 |
| Sale (g) | 0.12 |
