- 8 artichokes
- 1 lemon
- grated Parmigiano Reggiano cheese to taste
- 1 oz butter
- 2 hard-boiled eggs
- 1 sprig parsley
- 2 salted anchovies
- 1 ¾ oz butter
15 minutes preparation + 15 minutes cooking
Choose small very tender artichokes, clean and peel them and boil them in boiling salted water.
Drain well, drizzle the artichokes with melted butter and roll them in grated Parmesan cheese.
Then place them in a pan and in a hot oven (400°F) for a few minutes.
Finally dress with the sauce as follows:
Finely chop the peeled hard-boiled eggs with a tablespoon of parsley leaves and two anchovies previously rinsed and de-boned.
Put a small saucepan on the heat with 2 oz of butter until foaming, then blend in the egg-anchovy-parsley mixture. Stir well and pour over the artichokes.
At the table with Camillo Benso Conte di Cavour
Cavour, the great unifier of Italy, began his career as a young student at the Military Academy.
At some point, he decided that the soldier’s life, even a high-ranking soldier, was not for him.
He dedicated himself to family affairs and managing a couple of estates that his father had given him.
He loved life and enjoyed all of life’s pleasures: love, good food, and trips throughout Europe, especially London and Paris.