Instructions for preparing an anchovy soup, recipe to cook in a pan with chopped artichokes and tomato flavored with garlic and parsley.
Ingredients for 4 portions
- 2 cloves of garlic
- 4 tablespoons of extra virgin olive oil
- 100 gr chopped tomato pulp
- 500 gr fresh cleaned anchovies
- 2 artichokes
- half a lemon
- 1 sprig of parsley
- 2 dl dry white wine
- salt and pepper
How to prepare anchovy soup
Start by opening the anchovies in a book, then wash them thoroughly under a jet of cold running water, then lay them on a sheet of absorbent kitchen paper and dry.
Recommended readings- Thermidore lobster, original recipe with sauce
- Stuffed cuttlefish easy to make in a pan with white wine
- Stuffed anchovies breaded and fried
- Nicoise sole: recipe with lemon
- Grilled San Pietro fish fillets in the oven
Clean the artichokes, cut away the thorns and remove the hardest leaves, pushing close to the heart of the artichoke, then cut them into thin wedges and pass them a few at a time in water acidulated with lemon juice.
Chop some parsley leaves together with the peeled garlic cloves, put this aromatic mince in a pan, after having heated two tablespoons of oil, leave to brown for a few moments, stirring.
Add the drained artichokes and let them flavor for about a minute on a moderate flame, then pour the diluted tomato pulp in a deciliter of water, add salt and pepper and, as soon as it starts simmering, lower the flame, continuing to cook for another 10 minutes .
Lay on the anchovies and cook for 5 minutes, stirring gently at regular intervals.
Pour in the wine, mix and continue to cook for another 10 minutes, after serving the hot soup, sprinkling with the remaining oil and sprinkling with a pinch of chopped parsley.
