Carciofi alla Cavour

Name: Carciofi alla Cavour (Cavour Artichokes)
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 salted anchovies, boned and finely chopped; 2 hard-boiled eggs, finely chopped; 45 ml/3 tbsp finely chopped fresh flat leaf parsley; sea salt; 50 g/2 oz/¼ cup unsalted butter; 60 ml/4 tbsp freshly grated Parmesan cheese, plus extra to serve; 40 g/1½ oz/3 tbsp unsalted butter, melted; 8 small, tender artichokes, trimmed

Cavour Artichokes

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

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.

Ingredients

8 small, tender artichokes, trimmed
40 g/1½ oz/3 tbsp

Europe
Italy
Piedmont
Side dish
Starter
Pescatarian
Gluten-free
Mediterranean

Method

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.<