Carciofi all’Acciuga

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.

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