Ingredients for 4 people
320g of Sardinian fregola coarse
6 teaspoons of bottarga
4 fresh artichokes
1/2 cup of roughly chopped Italian parsley
1/2 glass of white wine
1 pinch of saffron stems
Extra virgin olive oil
Juice of a lemon
First prepare the fresh artichokes by discarding the outer tougher leaves and the tip. Place the artichokes for 10 minutes in a bowl with water and 1/2 lemon juice — this will preserve the colour.
In a large pot gently fry the garlic, the chilli, the sun dried tomato and the parsley.
Slice the artichokes finely and add into the pot. Fry for a couple of minutes then add the wine. Let the wine evaporate and be absorbed by the artichokes then add the fregola and saffron.
Fry gently for 1 minute then add 1 litre of hot water. Simmer for 8 to 12 minutes, if necessary add some more water. The consistency should be like a soft porridge.
Season with salt and serve sprinkling the bottarga all over it and some more chopped parsley.