Ingredients

Servings 5

• 10 artichokes
• 4 cloves of garlic
• 1 lemon
• 3 ½ oz anchovies, in oil
• ½ cup Academia Barilla 100% Italian Extra Virgin Olive Oil
• salt and pepper

Preparation

20 minutes preparation + 20 minutes cooking

Trim the artichokes removing the outer leaves and the pointed tips. Cut into slices and emerge in water with lemon juice so that they don't turn brown. Drain and place in a saucepan with the anchovies, garlic, salt, pepper, oil and about two cups of water. Cover and cook over medium heat for 15 minutes. Stir often so that they don't stick to the bottom of the pan. An even more simple version calls for chopped parsley in the place of the anchovies. It is considered a specialty of Gaggi, inland from Taormina, in the province of Messina.