150g Riscossa vermicelli tagliati
Extra virgin olive oil
Salt and pepper
Grated Parmesan cheese
Parsley or thyme
Clean the artichokes and place them in water acidulated with lemon juice, then cut into wedges. Peel the potatoes, wash and cut into pieces; clean and grate the carrot; chop the garlic.
Lightly fry the garlic in a saucepan with a tablespoon of extra virgin olive oil.
Then combine with the artichokes, potatoes and carrot. Season with salt and pepper and cover with hot water. Cook over medium heat for about half an hour.
Then add the chopped vermicelli and finish cooking.
Complete with a drizzle of extra virgin olive and parmesan. If desired, add a few leaves of parsley or thyme..