A tasty first course inspired by Italian cuisine, combining the freshness of artichokes with the delicate taste of mortadella. Penne pasta perfectly complements this combination of ingredients, creating a balanced and flavorful dish. Perfect to enjoy during spring!
Clean the artichokes, cut them into wedges, and place them in water acidulated with lemon juice
Heat 30 g of butter with the oil and peeled garlic in a pan, add the artichokes and let them absorb the flavors
Then add the chopped mortadella and cook for 5 minutes, sprinkling with 1/2 glass of wine
Season with salt and pepper and cook for 20 minutes, adding hot broth
Blend everything, put it back on the heat, add the remaining butter, and mix well
Dress the al dente cooked pasta with the prepared sauce
Pan
Saucepan
Knife
Italia
Energy (kcal) | 222.07 |
Carbohydrates (g) | 30.23 |
of which Sugars (g) | 1.97 |
Fat (g) | 8.03 |
of which Saturates (g) | 3.05 |
Protein (g) | 7.65 |
Fiber (g) | 2.94 |
Sale (g) | 0.09 |