You do not have to spend a ton of money to have a five star dinner. Try this recipe for Artichokes with Anchovies Sauce, Nuts, and Mussels. This rich and flavorful appetizer combines a hearty meal on a budget. Be sure to plan ahead, because these decadent hand held treats need to be refrigerated for at least an hour before serving. We hope you and your loved ones enjoy this dish as much as we do.
- 3 artichokes
- 3 anchovies
- 1/2 can mussels (plain, and the juice)
- 2 tablespoons olive oil
- 2 tablespoons milk
- 1 tablespoon flour
- 1 leeks (medium-size)
- 3 nuts
- ground black pepper
- Prepare the artichokes by removing all hard leaves and leaving only the hearts. Cut the hearts into four pieces and cook in plenty of water with a squeeze of lemon for half an hour.
- Meanwhile, finely dice the leek and saute in a bit of oil. When the leek is tender, add the flour, and toast lightly. Add the finely chopped anchovies and the juice from the can of mussels. Stir and add the milk, as well as some of the water used to cook the artichokes, until a thick sauce forms. Add the chopped nuts. Salt and pepper and set aside
- To serve, place the well-drained artichokes on a plate, cover with sauce, and garnish with the mussels.