A tasty first course inspired by Italian cuisine, combining the freshness of artichokes with the delicate flavor of mortadella. Penne pasta pairs perfectly with this combination, creating a balanced and flavorful dish. Perfect to enjoy during spring!
Trim the artichokes, cut them into wedges and put them in acidulated water with the lemon juice
Heat 30 g of butter with the oil and the peeled garlic in a frying pan, add the artichokes and let them absorb the flavors
Then add the chopped mortadella and cook for 5 minutes, sprinkling with half a glass of wine
Salt and pepper and cook for 20 minutes, adding hot broth as needed
Blend everything, return to the heat, add the remaining butter and mix until combined
Toss the pasta cooked al dente with the prepared sauce
Frying pan
Saucepan
Knife
Italy
| 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 |
