Carciofi Alla Modenese

Artichokes à La Modenese

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 4 or more globe artichokes
  • 12 fillets of anchovy (in oil)
  • 6 cloves of garlic
  • 1 heaped tablespoon of chopped parsley
  • 2 or 3 carrots
  • 2 or 3 large onions
  • a few strips of fat bacon
  • 1 stick of celery
  • 4 tablespoons of oil, mixed herbs, salt and pepper


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 a string and place the artichokes in a saucepan on the chopped vegetables with the oil and a little water. Cover the saucepan and simmer very gently for about 45 minutes, basting occasionally. For serving, remove the bacon from the artichokes, put them on a hot dish and strain a little of the contents of the pan over them.