Ingredients

• 50 g butter
• 40 g grated parmesan
• 4 artichokes
• 2 salted anchovies
• 2 boiled eggs
• garlic
• parsley
• extra virgin olive oil
• salt

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.

Other Recipes you can read:

• Cooking artichoke stems: delicious zero waste recipe – Italian cuisine ..

  Cook the artichoke stems it's a great way to avoid waste in the kitchen. Often only the hearts of the artichoke are used and therefore today we bring ..

• artichoke flan for a gluten-free diet – Italian cuisine reinvented ..

  Clean the artichokes, removing the hardest outer leaves and cutting them into thin slices. In a pan, heat the extra virgin olive oil and brown the artichokes until ..

• Jerusalem artichoke and potato flan: a healthy and delicious alternative ..

  Peel the Jerusalem artichokes and potatoes, and cut them into cubes. In a large saucepan, melt the butter and add the whole garlic cloves for flavor. Add ..