Filled artichokes with Tonnotto e capers

Ingredients for 4 persons

• 5 artichokes
• 1 jar 190g of Tonnotto Easy-open
• 1 jar 90g of Anchovy fillets with capers in olive-oil
• juice of 1 lemon
• 5 wires of chives
• 40g of breadcrumbs
• extra virgin olive oil

Preparation

Clean the artichokes removing the stems and the harder external leaves, remove the tips. Deep them in water acidulated with 2 tablespoons of lemon juice. In the meantime, drain the fillets of tonnotto, chop it and add it to the 6 rolled up fillets of aliciotte with caper, 5 wires of chives, and 40 g of breadcrumbs. Drain the artichokes, open them and remove the hay in the centre. Fill up with the mixture. Transfer to a pan, sprinkle with olive oil. Put on the bottom at least 1 cm of hot salted water. Cook for 60 minutes on low fire keeping half covered; add hot water if necessary. Serve.