Galletto Vallespluga with artichokes
• 2 Galletto Vallespluga
• 8 artichokes
• 2 cloves garlic
• 100g peeled tomatoes
• 1 bay leaf
• Extra virgin olive oil
Cut the Galletto into quarters and brown in a pan with the oil. Cook for approximately 15 minutes, stirring frequently.
Next, add the garlic cloves, artichokes (cleaned and cut into four), the peeled and chopped tomatoes, bay leaf, chopped parsley and salt.
Cover and continue to cook, adding a little stock, if necessary.