2 salted anchovies, heads removed, cleaned and filleted, soaked in water for 10 minutes and drained
40g/1½0z pine nuts
7 tablespoons olive oil
25 g/1 oz butter
8 artichoke hearts
dash of tomato ketchup
dash of Worcestershire sauce
4 eggs, hard-boiled
salt and pepper
chopped fresh flat-leaf parsley, to garnish


1.Chop the anchovy fillets and place in a food processor with the pine nuts, 6 tablespoons of the olive oil and the butter and process to a purée.
2.Heat the remaining olive oil in a frying pan, add the purée and artichoke hearts and cook, stirring gently, for a few minutes.
3.Season with ketchup, Worcestershire sauce, salt and pepper and cook for 10 minutes.
4.Meanwhile, shell the eggs and cut in half. Arrange the artichoke hearts on a serving dish, put an egg half in the middle of each heart and sprinkle with cooking juices. Garnish with parsley.

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