ITALIAN ARTICHOKES CAVOUR


A traditional recipe to make the most of the health-giving properties of the artichoke without neglecting the pleasure of good home cooking.

 

 

SERVINGS 4

INGREDIENTS

  • 8 artichokes
  • 1 lemon
  • grated Parmigiano Reggiano cheese to taste
  • 1 oz butter

 

 
 
  • 2 hard-boiled eggs
  • 1 sprig parsley
  • 2 salted anchovies
  • 1 ¾ oz butter

 

METHOD

Choose small very tender artichokes, clean and peel them and boil them in boiling salted water. 


Drain well, drizzle the artichokes with melted butter and roll them in grated Parmesan cheese. 


Then place them in a pan and in a hot oven (400°F) for a few minutes.

 

Finally dress with the sauce as follows:

Finely chop the peeled hard-boiled eggs with a tablespoon of parsley leaves and two anchovies previously rinsed and de-boned. 


Put a small saucepan on the heat with 2 oz of butter until foaming, then blend in the egg-anchovy-parsley mixture.

Stir well and pour over the artichokes.

Serve hot.

 

 

 

Source: Academia Barilla

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