Ingredients

4 artichoke bottoms
4 anchovies
150 g tomatoes
1/2 onion, peeled and chopped
1 tbsp olive oil
1/2 branch basil
Salt and pepper

Directions

Steam artichoke bottoms for 30 minutes.
Plunge the tomatoes into salted boiling water for 1 minute.
After, peel and cut them into pieces.
Drain the anchovy filets.
Heat the olive oil in a frying pan and brown the onion.
Add the tomatoes and the anchovies.
Sprinkle it with salt and pepper to season.
Cook over low heat for 10 minutes.
Pour the tomato sauce over each cooked artichoke bottom.
Top with anchovies.
Garnish with chopped basil leaves.
Serve immediately.