This classic Piedmontese recipe for artichokes has lots of flavour, created from a rich sauce of anchovies and eggs. Serve it as an appetizer or as a side dish to accompany a simple meat dish or a roast chicken.
8 small, tender artichokes, trimmed
40g/1½oz/3tbspunsalted butter, melted
60ml/4tbsp freshly grated Parmesan cheese, plus extra to serve
For the Sauce
2salted anchovies, boned and finely chopped
2hard-boiled eggs, finely chopped
45ml/3tbsp finely chopped fresh flat leaf parsley
Preheat the oven to 180°C/350°F/Gas 4. Trim the artichokes by cutting off the spiny tops and removing some of the tough other leaves, then cut away the tough exterior of the stalks. Boil for 10-15 minutes in lightly salted water, until tender. Drain thoroughly.
Put the artichokes into an ovenproof dish. Cover with the melted butter and Parmesan, then transfer to the oven to keep warm.
To make the sauce, melt the butter in a small pan over a medium heat until just sizzling, then add the chopped anchovies, hard-boiled eggs and parsley and stir together thoroughly. Cook for 3-4 minutes to heat through.
Pour the buttery sauce over the artichokes and serve immediately, sprinkled with extra grated Parmesan.