Clean the artichokes by rubbing your hands with lemon to prevent them from darkening, then immerse them in water with lemon juice.
Remove the tough outer leaves of the artichokes until the tender heart, cut off the tips and shorten the stem to 3-4 cm, then slice them.
Sauté the garlic in a pot with extra virgin olive oil, add the drained artichokes and cook covered for 10 minutes.
Add the fregola, stir and start cooking by gradually adding hot vegetable broth or water.
Cook the fregola for about 20 minutes, stirring and adding broth as needed, until it reaches a risotto-like consistency.
Serve the fregola hot in individual plates, grating muggine bottarga or pecorino on top as desired.
Pot
Knife
Bowl
48 hours in the refrigerator.
Serve very hot with some toasted bread.
Italia, Sardegna
| Energy (kcal) | 89.9 |
| Carbohydrates (g) | 3.34 |
| of which Sugars (g) | 3.18 |
| Fat (g) | 7.32 |
| of which Saturates (g) | 1.09 |
| Protein (g) | 1.67 |
| Fiber (g) | 2.43 |
| Sale (g) | 0.07 |
