PIEDMONT - Cavour artichokes
SKU:
Baked Artichokes with Anchovy and Egg Sauce
Total Time: 20 minutes
Servings: 4
Preheat: 400°F
Ingredients
Main dish:
- 8 Viaggio artichokes, well-drained
- 1 tbsp butter, melted
- Viaggio grated Parmesan, to taste
For the sauce:
- 2 hard-boiled eggs
- 1 tbsp chopped fresh parsley
- 2 salted anchovies
- 2 tbsp butter
Instructions
- Preheat the oven to 400°F (200°C). Place the drained Viaggio artichokes in a small baking dish. Drizzle with melted butter and sprinkle generously with Viaggio grated Parmesan. Bake for a few minutes, until golden and lightly crisped on top.
- Peel and finely chop the hard-boiled eggs. Mince the anchovies and combine them with the eggs and chopped parsley in a small bowl. Melt the remaining butter over low heat, then stir it into the egg mixture until well combined.
- Spoon the warm anchovy and egg sauce over the baked artichokes. Serve hot as a savory appetizer or side dish.
BUON APPETITO!
