Cavour-Style Artichokes

Choose small, tender artichokes, then clean them, removing the toughest parts. Trim the stems as needed and prepare the hearts for boiling. Complete this step when the artichokes are clean, firm, and free of the tough outer leaves.

Bring salted water to a boil and cook the artichokes until tender. Check for doneness by carefully piercing the thickest part: it should yield without falling apart. Drain carefully and let them drain well, as any residual water will impair the subsequent gratin.

Shell the hard-boiled eggs and chop them finely. Process the pulp until it forms regular crumbs, without reducing it to a cream, so it retains a recognizable consistency in the sauce. Keep the chopped mixture ready to combine with the butter and the other seasonings.

Chop a sprig of parsley and add the two anchovies, previously washed and deboned. Blend until smooth, with the parsley evenly distributed and the anchovies finely chopped.

Brush the drained artichokes with melted butter, then roll them in grated Parmesan. Place them in a pan and heat at 200°C (392°F) for a few minutes. Remove them from the oven when the cheese adheres to the surface and is lightly golden, but not burnt.

Place 50g (1.76 oz) of butter in a small saucepan and heat it over the stove. Wait until it becomes very frothy: the butter should melt completely and form a uniform foam, without darkening or developing a toasted aroma.

Add the chopped eggs, parsley, and anchovies to the creamy butter. Stir quickly to combine the ingredients and remove from the heat as soon as the mixture is hot and smooth. Avoid overcooking, so the parsley retains its aroma and the egg doesn't dry out.

Versa subito la salsa calda sui carciofi appena gratinati. Distribuiscila in modo uniforme e servi senza attendere, quando i carciofi sono ancora caldi, la superficie lievemente dorata e il condimento fluido e profumato.