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Stuffed Artichoke Bottoms (Cuori di Carciofi con Spinaci)

ingredients

serves 10
50 g chopped onion
2 crushed cloves of garlic
50 ml olive oil
25 g chopped anchovy
350 g finely chopped cooked spinach
150 g breadcrumbs
grated Parmesan cheese
melted butter
breadcrumbs

method

1. Sauté 50 g chopped onion and 2 crushed cloves of garlic in 50 ml olive oil, add 25 g chopped anchovy, 350 g finely chopped cooked spinach and 150 g breadcrumbs and seasoning.

2. Fill the bottoms with the mixture, sprinkle with grated Parmesan cheese, melted butter and breadcrumbs and gratinate.

3. Serve hot or cold.

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