Ragout of Artichoke Hearts with Olives and Anchovies from Tony Bilson's Recipe Book by Tony Bilson
Prepare the artichokes as described and simmer for 15 minutes. Prepare the hearts and cut into quarters lengthways. Remove the stones from 200 g black olives and wash them under cold water. Soften ...
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Ingredients
- cooking liquor
- olives
- anchovy fillets
- artichoke hearts
- parsley
- black olives
- cold water
- onion
- garlic
- olive oil
- ground black pepper
- chardonnay
- artichokes
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