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    Artichoke, Anchovy and Parmesan Platter with Sun-Blushed Tomatoes

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    Artichoke, Anchovy and Parmesan Platter with Sun-Blushed Tomatoes

    Use marinated fresh anchovies, not dried salted ones for this. Adding Parmesan crumbled into tiny chunks adds more oomph than delicate shavings.

    • Preparation time: 10 minutes
    • Total time: 10 minutes 10 minutes

    Serves: 6

    Ingredients

    • 500g grilled artichokes in olive oil
    • 200g marinated anchovies
    • 100g sun-blushed tomatoes
    • 100g Parmesan
    • 1 tbsp chopped flat leaf parsley
    • Freshly ground black pepper

    Method

    1. Lay the artichokes over a large plate. Arrange the anchovies on top. Pour over any oil from the artichokes and anchovies. Add the tomatoes, cover and chill until ready to serve.
    2. Remove from the fridge an hour before serving. Crumble over the Parmesan. Add the parsley and a grinding of pepper and serve.

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