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6
servingsMedium
Published 2013
From the Roman Jewish tradition.
Remove and discard the heads of the sardines. Make an incision along the belly of each fish, gut the fish, and then open it up like a book and remove the backbone. Rinse the fish well and close them up again.
Fill a bowl with water and add the lemon juice. One at a time, trim the artichokes, including their stems. Cut each artichoke in half lengthwise