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Recipe by
Artichoke bottoms are a delicious Italian side dish, perfect to accompany meat and main courses. This recipe is of Roman origin and is prepared with artichoke bottoms preserved in oil, fresh peas, butter, fontina cheese and tomato sauce.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: Clean the artichokes and boil them in acidulated water
Step 2 of 3: Place a piece of fontina and the peas, which you have previously boiled and sautéed in butter, in each artichoke bottom
Step 3 of 3: Pour 1 teaspoon of tomato sauce over each artichoke, which you have previously cooked with a little oil and water
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving119 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,051 kJ251 kcal | 887 kJ212 kcal |
| Fat | 17.61 g | 14.86 g |
| of which saturated fatty acids | 10.67 g | 9 g |
| Carbohydrates | 10.05 g | 8.48 g |
| of which sugars | 3.8 g | 3.21 g |
| Fibre | 3.96 g | 3.34 g |
| Protein | 11.68 g | 9.86 g |
| Salt | 0.4 g | 0.34 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
