1) Remove the artichokes from the conservation oil and drain them well by placing them upside down on an inclined cutting board. Brush with butter 8 muffin molds, line the bottom with a small disc of parchment paper.

2) Meanwhile, mince the garlic with a handful of parsley leaves and 1 teaspoon of Pine nuts. Spread the leaves of the artichokes and stuff them with rolled anchovies and i whole pine nuts left and place 1 artichoke in each mold with the stuffed side down. Sprinkle them with the chopped parsley and garlic.

3) Cut out 8 discs of puff pastry as large as the mouth of the molds. Place the pasta on top of the artichokes, tucking it in slightly. Cut the remaining pastry into strips and line the inner edge of the molds. Bake the mini tatin in the upper part of the oven at 200 ° for about 12 minutes, until the pastry is well cooked and golden. Remove from the oven, let them rest for a few minutes, turn out the artichokes, turn them upside down and serve warm, garnishing with the leftover parsley.