Carciofi Alla Modenese

Name: Carciofi Alla Modenese (Artichokes à La Modenese)
Cuisine: Italy
Ingredients: 1 heaped tablespoon of chopped parsley; 6 cloves of garlic; 12 fillets of anchovy (in oil); 12 fillets of anchovy (in oil); 1 stick of celery; a few strips of fat bacon; 2 or 3 large onions; 2 or 3 carrots; 4 tablespoons of oil, mixed herbs, salt and pepper; 4 tablespoons of oil, mixed herbs, salt and pepper; 4 tablespoons of oil, mixed herbs, salt and pepper; 4 tablespoons of oil, mixed herbs, salt and pepper; 4 or more globe artichokes

Artichokes à La Modenese

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

4 or more globe artichokes
12 fillets of anchovy (in oil)
6 cloves

Europe
Italy
Main course
Gluten-free

Method

Trim the artichokes, and boil for 8 to 10 minutes in salted water till they are just beginning to be tender, but are still quite firm. Drain thoroughly, remove the centre leaves, and with a small sharp knife remove the choke. Stuff the artichoke with fillets of anchovies, mixed with the garlic, pounded together in a mortar. Put a piece of fat bacon over each artichoke, tie with