500 ml of tomato pulp
1 pinch of oregano
Taggiascan Extra Virgin Olive Oil D.O.P. Ligurian Riviera E. Amoretti di Lorenzo
4 Fillets of Anchovies with Olive Oil E. Amoretti di Lorenzo
We clean the artichokes and we divide each into six segments, as we clean them we dip them in water and lemon to prevent them from blackening.
Cut the onion into icing and fry it in a pan with a generous amount of Taggiascan Extra Virgin Olive Oil D.O.P. Ligurian Riviera E. Amoretti di Lorenzo, we add the Fillets of Anchovies with Olive Oil E. Amoretti di Lorenzoand we make them consume a little. We combine the tomato pulp and season with salt.
Cook the sauce for about 10 minutes over low heat. We combine the well-drained artichokes and always cook over low heat, adding a little water if it becomes too narrow.
When cooked, when the artichokes are soft, sprinkle with oregano and, alternatively, grated Caciocavallo cheese.