First Course With Mint

Preparation:

Preparation: Chop the shallots finely after peeling them. Heat 4 tablespoons of oil in a saucepan and brown the shallots over low heat. Clean the artichokes, remove the toughest leaves and thorns, cut them in half and remove the hay. Slice them thinly and immediately put them in the saucepan, mixing them with the sautéed vegetables. Pour in the white wine and let it evaporate. Add the spelled, mix it with the artichokes and then add 4 ladles of boiling broth. Continue cooking over high heat, stirring and gradually adding the necessary broth. Continue in this way as if it were a risotto. At the end of cooking (about 40 minutes, depending on the type of spelled) add freshly ground pepper, a pinch of salt and a drizzle of raw oil. Flavor with mint leaves cut into small pieces, mix well and serve immediately.