Clean the artichokes by rubbing your hands with lemon to prevent them from turning black, then immerse them in water with lemon juice.
Remove the tough outer leaves of the artichokes until you reach the tender heart, trim the tips and shorten the stem to 3-4 cm, then slice them.
Soften the garlic in a pot with extra-virgin olive oil, add the drained artichokes and cook covered for 10 minutes.
Add the fregula, stir and start cooking, adding a little boiling vegetable broth or water at a time.
Cook the fregula for about 20 minutes, stirring and adding broth when needed, until you get a risotto-like consistency.
Serve the hot fregula on individual plates, grating mullet bottarga or pecorino on top to taste.
Pot
Knife
Bowl
Wine
48 hours in the refrigerator.
Serve piping hot with a little toasted bread.
Italia, Sardegna
| Energy (kcal) | 131.23 |
| Carbohydrates (g) | 23.02 |
| of which Sugars (g) | 2.39 |
| Fat (g) | 1.11 |
| of which Saturates (g) | 0.24 |
| Protein (g) | 5.83 |
| Fiber (g) | 3.7 |
| Sale (g) | 0.09 |
