Roasted artichokes
Roughly chop the anchovies and finely chop the garlic and capers. Stuff the chopped ingredients evenly between the calyxes of the prepared artichokes. It's a good idea to spread the gaps with your fingers as you stuff them in
Place the artichokes (1) in a heat-resistant pan with the stems facing up, add all of the ingredients (A), and bake in a 200°C oven for 30 to 40 minutes
After about 20 minutes, remove from the oven and use a spoon to drizzle the oil that has accumulated at the bottom over the artichokes. Cover with aluminum foil and bake for the remaining time
Once cooked through and you can easily insert a bamboo skewer into it, remove it from the oven, cut it in half lengthwise, and (it will be hot so let it cool a little beforehand) drizzle with olive oil and Italian parsley to finish
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- anchovies Roughly chopped
- 4 fillets
-
- minced garlic
- 10g
-
- capers Chopped
- 30g
-
- artichokes Prepared
- 6 pieces
-
[A]
- salt
- Appropriate amount
-
- the garlic with a knife.
- 2 pieces
-
-
Ardoino
Extra Virgin Olive - 5 tablespoons
-
Ardoino
-
- White wine
- 120cc
-
-
Olive Oil
for
Ardoino Extra Virgin
- Appropriate amount
-
Olive Oil
for
-
- Italian parsley for garnish, finely chopped.
- Appropriate amount
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