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Artichoke tapenade
Ingredients 4 artichokes 1 Tropea red onion 100 g of pitted Taggiasche olives 3 spoonful of Aeolian salted capers 1 bunch of parsley 2 fillets of anchovy in oil the juice of half a lemon minced dry chili pepper extra virgin olive oil whole herb sea salt Preparation Soak the capers in lukewarm