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!
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Trim the artichokes, cut them into wedges and place them in water acidulated with lemon juice
Heat 30 g of butter with the oil and the peeled garlic in a pan, add the artichokes and let them flavor
Then add the chopped mortadella and cook for 5 minutes, sprinkling with 1/2 glass of wine
Salt, pepper and cook for 20 minutes, adding hot broth
Blend everything, put it back on the heat, add the remaining butter and mix well
Dress the pasta cooked al dente with the prepared sauce
Pan
Casserole
Knife
Italia
| Energy (kcal) | 376.07 |
| Carbohydrates (g) | 55.33 |
| of which Sugars (g) | 2.66 |
| Fat (g) | 11.81 |
| of which Saturates (g) | 5.36 |
| Protein (g) | 11.85 |
| Fiber (g) | 2.08 |
| Sale (g) | 0.09 |
