FREGOLA WITH ARTICHOKES AND BOTTARGA Here is another recipe with particularly intense flavors where the delicacy of artichokes combines the most intense taste of bottarga. Ingredients for 4 people: • Gm 300 of Fregola sarda Kiroza • 4 artichokes • a piece of onion • 1 clove of garlic • 1 bunch of parsley • 50 ml of dry white wine • extra virgin olive oil j.e. • red chilli j.e. • 50 gm of grated mullet bottarga • Difficulty: easy • Preparation :30 minutes • Cooking time: 20 minutes • Cost: low • 20 min artichoke cleaning Preparation. 1. Clean the artichokes by cutting off the heads and eliminating the hardest outer leaves and thorns. 2. Cut them into slices and put them in water and lemon juice to prevent them from blackening. 3. In a pan put a drizzle of extra virgin olive oil and brown the onion and garlic. Then insert the artichokes cut into thin slices and let brown. 4. Insert the white wine and let it fade over a high heat. 5. Add the Fregola Kiroza and wet, as for the risotto, with the vegetable broth or with simple hot water. 6. Cook for about 12 minutes. Adjust salt and pepper. 7. When cooked, add the chopped parsley and a generous sprinkle of bottarga and serve hot.