PIE WITH CHEESE AND ARTICHOKES
first courses from Italy - Sicilia
translated by Italian with
Artichokes dressed as warriors and burnished as pomegranate (with violet leaf, with thorns), red bowls (ripe and fleshy) and artisan pasta (bronze drawn, slow drying).
Clean the artichokes by removing the toughest external leaves and the internal beard. Then slice them thinly and let them cook on a slow fire in 3 tablespoons of oil until they come to dissolve.
At this point add the peeled and cubed tomatoes that you will slaughter with a fork on the bottom of the frying pan.
Mix, combine the garlic you will remove, and the basil.
Cook for a few more minutes, adjust the salt and pepper and season with the spaghetti sauce that you have drained well to the tooth.