CARCIOFI ALL’ACCIUGA – Artichokes Braised with Anchovies

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This simple preparation using baby artichokes is reminiscent of Sicily.


  • 12 small artichokes, cleaned and cut in half
  • 2 garlic cloves, thinly slices
  • 5 anchovy fillets, chopped
  • 1/2 tsp. dried oregano
  • Salt & pepper
  • 2 T. red wine vinegar
  • 3 T. olive oil
  • 3/4 C. dry white wine


Place the artichokes in a heavy bottomed pan. Add the garlic, anchovies, oregano, olive oil, vinegar and 1/4 C. of the wine. Cook slowly over low heat, stirring frequently. As the sauce reduces, add the remaining 1/2 C. wine and cook until tender. Remove and place on serving platter, pouring the sauce over the top.