Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
Serves 4
Category
Course
Preparation Method
Sources
Ingredients
4 medium artichokes
8 tablespoons (1 stick) butter
2 garlic cloves, minced
4 anchovy fillets, minced
3 cups unseasoned bread crumbs
6 tablespoons chopped fresh mint
4 tablespoons chopped fresh parsley
1 teaspoon salt
healthy pinch of cayenne
1 cup dry white wine
1/2 cup olive oil
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