Carciofi alla Cavour

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

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
Side dish
Starter
Pescatarian
Mediterranean
Gluten-free

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.<