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Tortino di sarde e carciofi
Baked sardines and artichokes
- Makes
6
servings - Difficulty
Medium
Published 2013
From the Roman Jewish tradition.
Ingredients
1¾ pounds 800 g - juice of
1
Method
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
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