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Recipe by Emporion
A tasty first course inspired by Italian cuisine, combining the freshness of artichokes with the delicate flavor of mortadella. Penne pasta goes perfectly with this combination of ingredients, creating a balanced and flavorful dish. Perfect to enjoy during spring!
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 6: Trim the artichokes, cut them into wedges and place them in water acidulated with lemon juice
Step 2 of 6: Heat 30 g of butter with the oil and the peeled garlic in a pan, add the artichokes and let them flavor
Step 3 of 6: Then add the chopped mortadella and cook for 5 minutes, sprinkling with 1/2 glass of wine
Step 4 of 6: Salt, pepper and cook for 20 minutes, adding hot broth
Step 5 of 6: Blend everything, put it back on the heat, add the remaining butter and mix well
Step 6 of 6: Dress the pasta cooked al dente with the prepared sauce
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Nickel to be checked · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving170 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,798 kJ669 kcal | 1,649 kJ394 kcal |
| Fat | 25.33 g | 14.92 g |
| of which saturated fatty acids | 9.62 g | 5.67 g |
| Carbohydrates | 90.61 g | 53.38 g |
| of which sugars | 4.36 g | 2.57 g |
| Fibre | 3.41 g | 2.01 g |
| Protein | 19.42 g | 11.44 g |
| Salt | 0.14 g | 0.08 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.
