Casserole of Sardines and Artichokes: Tortino di Sardi e Carciofi
Preheat the oven to 350 degrees F.
Clean the sardines, removing the heads but leaving the fillets connected. Rinse the insides and set aside.
Remove all leaves and choke from artichoke and slice thin, holding slices in water acidulated with lemon juice until ready to cook.
Rub the inside of a non-reactive casserole with the olive oil. Remove half of the artichoke slices from the acidulated water, pat them dry with paper towels and lay a single layer on the bottom of the casserole. Cover this with a layer of sardines. Dust the sardines with some of the parsley and some salt and pepper and drizzle with olive oil. Remove the remaining artichokes from the acidulated water, patting them dry, and lay them over the sardines. Lay down a second layer of sardines, sprinkle with the remaining parsley and salt and pepper. Drizzle with olive oil, add the bread crumbs in an even layer across the top and bake in the oven for 30 minutes.
Recipe copyright 2000, Mario Batali. All Rights Reserved.
Recipe courtesy of Rachael Ray