Fregola with artichoke

Fregola with Artichokes

Time of Artichokes


Winter, period of artichokes… those from Sardinia, very appreciated, match well with the fregola (see post), another typical food  of Sardinia, so why not write a recipe? Bon Appetite!

Ingredients (serves 4):

320 grams of fregola (Sardinian pasta that looks like couscous, but bigger)
4 artichokes
4 tablespoons of extra virgin olive oil
two cloves of garlic


First, clean the artichokes, carefully removing the beard inside, cut them into pieces and brown them in a pan with the garlic, parsley and two tablespoons of oil, for about 10 min, after which they should be cooked . In another pan brown the fregola with the remaining two tablespoons of oil and then pour about 300 ml of water (or vegetable broth; add more if needed). Bring to a boil, add salt and cook for other 15 min or until the right consistency. Now pour the fregola in the pan with the artichokes, mix and you’re done! Bon Appetite!

We add a good sprinkling of salted ricotta cheese seasoned (see post). You can pair this dish with a good glass of Vermentino (see post).

#ilikesardinia: The Carnival

The Carnival

The Feast of St. Antonio


The feast of St. Antonio Abate, which is celebrated on January 17, opens the Carnival and trough the rite of the lighting of large bonfires perpetuates an ancient tradition that has its origin in the pagan agro-pastoral world. In ancient times these rites were celebrated to propitiate the arrival of the new season and the end of the cold. The Sardinian Carnival therefore represents a solution of continuity between past and present, highlighting the cultural identity of the communities who celebrate it.

The Carnival is one of the most awaited anniversary and is particularly felt by the population of Ottana, which, with its special masks “de Sos Merdules” animates the village for three days, as well as in Gavoi and Mamoiada with the exit of the “Mamuthones“(another tipical mask), in Orotelli with the “Thurpos”, in Alghero, in Oristano with the spectacular riding challenge of the “Sartiglia”.

And around these bonfires are eated, as tradition has it, some typical food specialties: sas savadas (see post), sas gazzas, sa pasta violada, sas origliettas, and also, sas culurzones (see post), pane carasau bread (see post 1 & 2) with sausages, cheese and local wine.

wine,olive oil,cannonau,vermentino,moscato,malvasia,cagnulari,carignano,nuragus

Maybe you could be also interested in:

Beaches of Sardinia: Giunco Cove

Not only beaches: Tuvixeddu Necropolis

Beaches of Sardinia: Buggerru

Trip to the beach of Piscinas


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