03 January 2013,23:40 by

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Serves :

Preparation Time :
15 minutes

Preparation Method :

  • If using cardoon, use only the soft inner stalks.
  • Trim away the leaves and any stingy pieces of stalk, as well as the thin skin from the insides of the stalks.
  • Cut the cardoon stalks into 7.5 cm lengths.
  • Finely chop the anchovies. Heat the oil in a saucepan over a medium heat.
  • Add the garlic and cook until it begins to sizzle.
  • Stir in the anchovies and cook for 3-4 minutes, stirring then remove the pan from the heat.
  • Beat in the butter and then continue beating until the sauce thickens slightly.
  • Pour the sauce into 4 small, very hot dishes or one large dish placed over a spirit burner. Serve at once.


  • 6 anchovies in brine, filleted and rinsed
  • 175 ml cooking oil
  • 4 garlic cloves, crushed
  • 75 grams butter, in small pieces

To serve

  • Stalks of 1 cardoon or celery stalks, carrot sticks, cauliflower florets, strips of red and green pepper, and button mushrooms

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