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Clean the artichokes, leaving the heart, the tenderest part, intact, and place them in acidulated water with lemon juice so they do not darken.
Take a large skillet and pour in a drizzle of olive oil. Add 2 cloves of garlic and a piece of chili pepper.
When the garlic starts to sizzle, add the artichokes and stir.
Season with salt and add a mix of aromatic herbs (parsley, thyme, marjoram). When the artichokes become too dry, add half a ladle of boiling water, cover and let cook for 5 minutes.
Serve hot with toasted bread.
Serve immediately
Great as a side dish and also perfect for filling savory pies or omelets.
Italia, Sicilia
| Energy (kcal) | 29.66 |
| Carbohydrates (g) | 2.56 |
| of which sugars (g) | 2.09 |
| Fat (g) | 0.17 |
| of which saturates (g) | 0.04 |
| Protein (g) | 2.25 |
| Fibre (g) | 4.74 |
| Salt (g) | 0.1 |
