Roman Artichokes Stuffed With Anchovies Recipe
Ingredients
| 4 large globe artichokes, prepared for cooking | ||
| 1/2 cup soft white bread crumbs | ||
| 4 anchovy fillets, chopped fine | ||
| Parsley | 2 Tablespoon, minced | |
| Pepper | 1/4 Teaspoon | |
| Olive oil | 1/2 Cup (16 tbs) | |
| Boiling water | 2 Cup (16 tbs) | |
Directions
MAKING
1) Take the artichokes and remove chokes from them.
2) Make a mixture of bread crumbs, anchovies, parsley, pepper, and 2 tablespoons olive oil and pour it into centers of artichokes.
3) Take a large kettle and place the remaining oil and water in it.
4) Stand the artichokes with stem end down in the liquid. Add or remove the liquid from the pot so that it half covers the artichokes.
5) Simmer covered for 35-45 minutes until a leaf pulls off easily.
SERVING
6) Serve hot with Drawn Butter Sauce or Lemon Butter as a first course or vegetable.
1) Take the artichokes and remove chokes from them.
2) Make a mixture of bread crumbs, anchovies, parsley, pepper, and 2 tablespoons olive oil and pour it into centers of artichokes.
3) Take a large kettle and place the remaining oil and water in it.
4) Stand the artichokes with stem end down in the liquid. Add or remove the liquid from the pot so that it half covers the artichokes.
5) Simmer covered for 35-45 minutes until a leaf pulls off easily.
SERVING
6) Serve hot with Drawn Butter Sauce or Lemon Butter as a first course or vegetable.
Chef
