- 50 g butter
- 40 g grated parmesan
- 4 artichokes
- 2 salted anchovies
- 2 boiled eggs
- extra virgin olive oil
When he was prime minister, Cavour often had lunch at the Il Cambio restaurant in Turin, where, in season, he often chose dishes with artichokes like this, inspired by him.
Clean the artichokes. Boil them for 10 minutes in a little boiling salted water with a clove of garlic, a sprig of parsley and a teaspoon of oil. Drain and drain them well by placing them upside down in a colander.
Desalinate the anchovies and spin them. Chop the eggs with the anchovies and some parsley leaves. Melt the butter in a saucepan, on the sweet flame, and when it foams add the mince.
Stir until you get a sauce, then turn off. Roll the artichokes into the parmesan so that they cover well, then arrange them in an ovenproof dish, drizzle them with the sauce and bake them at 200 ° C for 3-4 '. Remove from the oven and serve them warm.
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