Cut the artichokes and sauté them with two tablespoons of oil and the garlic for 5 minutes.
Add half a glass of water and cook for another 15 minutes.
Add the tomato pulp and salt, and cook for 40-45 minutes until the artichokes are soft, adding water if necessary so they do not dry out.
Add the rice and cook for the time indicated, adding water as needed.
Finally, finish with a knob of butter and grated Grana.
Italia, Toscana
| Energy (kcal) | 79.29 |
| Carbohydrates (g) | 13.52 |
| of which sugars (g) | 2.45 |
| Fat (g) | 0.97 |
| of which saturates (g) | 0.48 |
| Protein (g) | 2.47 |
| Fibre (g) | 2.87 |
| Salt (g) | 0.05 |
