Serves 4
Prep time: quarter-hour
Total time: 45 minutes


8 tablespoons|4 ounces|115 grams unsalted butter, at room temperature  
2 tablespoons|¼ ounce|10 grams minced recent herbs (parsley, cilantro, basil, or a mix)
1 tablespoon drained and finely chopped capers
½ teaspoon kosher salt, plus extra to style
¼ teaspoon freshly floor black pepper, plus extra to style
2 lemons
1 cup|165 grams fregola
2 tablespoons olive oil 
12 ounces|340 grams canned or frozen artichokes, drained if canned, defrosted if frozen, and halved  
2 medium shallots, diced 
1 medium head fennel, diced, fronds reserved
⅓ cup|65 grams golden raisins 
¼ cup|35 grams toasted pine nuts

Amanda Catrini –

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