Here is the very secret recipe for the secret sauce that accompanies the artichoke millefeuille.
Ingredients
- 1 teaspoon of anchovy sauce;
- Mint (little);
- parsley (lots of it);
- oil;
- vinegar;
- salt (a little);
- lemon juice (1/2);
- chili;
- garlic (1/2);
- pepper (a little)
Chop the parsley, mint and garlic (having first removed the core). Take a blender and pour in two fingers of oil, a drop of vinegar, the lemon juice, a pinch of pepper and chilli, the anchovy and the chopped ingredients.
Run the blender for a few seconds to emulsify the acids with the oil.
Pour over the artichokes.
