
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.












Clean the artichokes and boil them in acidulated water
Place a piece of fontina and the peas, which you have previously boiled and sautéed in butter, in each artichoke bottom
Pour 1 teaspoon of tomato sauce over each artichoke, which you have previously cooked with a little oil and water
Pan
Knife
Spoon
Italia, Lazio
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| Energy (kcal) | 211.19 |
| Carbohydrates (g) | 8.36 |
| of which Sugars (g) | 3.19 |
| Fat (g) | 14.85 |
| of which Saturates (g) | 9 |
| Protein (g) | 9.83 |
| Fiber (g) | 3.34 |
| Sale (g) | 0.32 |