Artichokes with mushrooms are a tasty and flavorful side dish, prepared with fresh artichokes and spices. This recipe is typical of Roman cuisine and has ancient origins. The artichokes are cut into wedges and then fried with olive oil, garlic, black olives from Gaeta and capers, to obtain a crunchy texture and an irresistible flavor. Fresh parsley is added for a touch of freshness. This side dish pairs perfectly with many main courses and can be served either hot or cold.
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Remove the toughest leaves from the artichokes and cut them into wedges, removing the hard, hairy part from the inside
Soak them in water acidulated with a lemon or with a handful of flour so they do not turn black
Meanwhile, in a pan, brown the garlic in the oil and as soon as it turns golden add the artichokes
Cover them and cook over medium heat
When almost done, add the pitted olives, the desalted capers, a little salt and pepper
At the end, add the chopped parsley
Capers and olives are optional
Pan
Knife
Cutting board
Store in the refrigerator in an airtight container for up to 2 days
This dish is typical of Roman cuisine
Italia, Lazio
| Energy (kcal) | 152.94 |
| Carbohydrates (g) | 2.08 |
| of which Sugars (g) | 2.08 |
| Fat (g) | 14.86 |
| of which Saturates (g) | 2.07 |
| Protein (g) | 1.81 |
| Fiber (g) | 2.12 |
| Sale (g) | 0.48 |
