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Artichokes with Anchovy Filling (Carciofi alia Triestina)

ingredients

serves 10
20 - 30 small artichokes
300 g white breadcrumbs
10 g chopped parsley
4 chopped cloves of garlic
175 g grated Parmesan cheese
100 g chopped anchovy fillets
25 ml olive oil
salt and pepper

method

1. Cut off the tops of the artichokes and remove the chokes.

2. Combine the remainder of the ingredients into a stuffing.

3. Fill into the centres of the artichokes.

4. Place in a shallow pan, moisten one-third of the way up with salted water and a little olive oil, cover and cook for 40 minutes. Serve hot with some of the cooking liquid.

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