Ingredients for 4 people:8 small slices Tuscan bread2 knobs of butter4 Small Artichokes in Extra Virgin Olive Oil8 anchovies in olive oil1 tbsp capers preserved in vinegar (chopped)
Drain the artichokes of their oil (you can use it to season pasta, salads, boiled meat or fish...) and cut them in quarters. Toast the slices of bread and, when they have cooled, spread them with a thin layer of butter. Arrange 2 artichoke wedges, a rolled-up anchovy and a “pinch” of chopped capers on top of each crostino.