Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
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.
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 |
| Fibre (g) | 2.12 |
| Salt (g) | 0.48 |
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
