Marka: Verdure e frutta di Stagione

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Roman artichokes are a side dish of the Lazio culinary tradition, a spring dish prepared with mammals, a perfect variety for this type of recipe because it is soft, round and without thorns. They are prepared in a pan with a high edge, close to each other, after having been properly cleaned from the hardest leaves, and seasoned with aromatic herbs, enlarging the leaves and adding the mince with the garlic. Finally, they are arranged in a saucepan upside down in a pot and cooked in full.