Cold Stuffed with Eggs, Capers and Green Herbs

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

Ingredients

  • 4 large artichokes, boiled whole, trimmed and cleaned for stuffing
  • 2 tinned anchovy fillets, finely chopped
  • ½

Method

Mix the anchovies, garlic, vinegar and mustard together in a bowl.

Roughly chop or grate the hard-boiled eggs. Add to the bowl together with the capers, herbs and Parmesan and give it a good mix. Add enough olive oil to loosen to a spoonable consistency. Check the seasoning and adjust if necessary.

Spoon the mixture into the artichokes. Serve with warm Puy-style lentils if wishe