A delicious first course based on Carnaroli rice and artichokes, enriched with tomato pulp and finished with butter and grated Grana.
Step 1 of 5: Cut the artichokes and sauté them with two tablespoons of oil and the garlic for 5 minutes.
Step 2 of 5: Add half a glass of water and cook for another 15 minutes.
Step 3 of 5: 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.
Step 4 of 5: Add the rice and cook for the time indicated, adding water as needed.
Step 5 of 5: Finally, finish with a knob of butter and grated Grana.
Recipe by
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk
| Average values | Per serving580 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 1,924 kJ460 kcal | 332 kJ79 kcal |
| Fat | 5.57 g | 0.96 g |
| of which saturated fatty acids | 2.78 g | 0.48 g |
| Carbohydrates | 78.42 g | 13.52 g |
| of which sugars | 14.21 g | 2.45 g |
| Fibre | 16.59 g | 2.86 g |
| Protein | 14.27 g | 2.46 g |
| Salt | 0.35 g | 0.06 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. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
