Stewed artichokes
Instructions
Wash the tomatoes, mince with a food mill and add them to a sauce made with oil, garlic, parsley and anchovies, chopped.
Please restrict a little gravy.
Choose some nice small artichokes.
Remove the stems and tips, as well as the outer leaves; cut the artichokes into her or four cloves.
Heat for 4 minutes then dipping them in a solution as follows: a pint of lemon juice for a liter of water and at least 30 g of salt to one liter of solution.
Drain them and add them to the tomato sauce, then resume boiling.
Add the white wine, then add salt and pepper and leave on heat until boiling, which must last for at least 10 minutes.
Pour the hot product in glass jars, freshly washed with warm water; applied immediately the capsules and invert the packs on a surface cold not to scald the capsules.
Straighten the vessels only after they have passed at least 10 minutes and keep the air cool.
