Ragout of Artichoke Hearts with Olives and Anchovies

Name: Ragout of Artichoke Hearts with Olives and Anchovies
Yield: Serve six people
Cuisine: Australian
Ingredients: olives; parsley; anchovy fillets; cooking liquor; cooking liquor; olives; cold water; black olives; artichokes; onion; garlic; olive oil; ground black pepper; chardonnay; artichoke hearts; artichoke hearts

Preparation info

Serve
six
people

Difficulty
Easy

Appears in

Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

About

Method

Prepare the artichokes as described and simmer for 15 minutes. Prepare the hearts and cut into quarters lengthways. Remove the stones from 200 g black olives