Carciofi alle acciughe. We are well into artichoke season now and I seem to be eating them three times a week. Not a problem 
Serves 4
4 Artichokes
3 salted anchovies (or 6 tinned fillets)
olive oil
1 clove garlic
- Trim and quarter the artichokes
- Fry the whole, peeled garlic clove in a little olive oil until browned, remove and discard.
- Add the artichokes and about 1cm of water. Cover and steam until the artichokes are tender.
- If using salted anchovies, fillet, soak for 10 minutes in cold water and drain
- Remove the artichoke from the pan and add the anchovies. Reduce the cooking liquid, stirring all the time, until the anchovies have disolved.
- Return the artichokes to the pan, mix well and cook for a few minutes to allow them to take up the sauce.
- Serve as a side dish
Gorgeous dish! I wish I could find nice fresh artichokes like yours
Comment by Maryann — March 5, 2008 @ 10:22 pm |
Thanks Maryann. One of the things I love about here is the seasonality of the food. 90% of the food available is produced locally. Back in the UK you could go to the supermarket in August and December and find exactly the same fruit and veg on sale. The last time I went home I made a point of looking for locally produced fruit and veg but had to give up. The UK apple season was in full swing but I could only find imports from New Zealand!
Comment by djkrysa — March 6, 2008 @ 11:02 am |