Italian artichokes and white sardines, capers, and a chiffonade of sorrel

4 large purple artichokes#

1 shallots, minced

Black pepper

Salt

3 tsp extra virgin olive oil

2 garlic cloves, minced

1/4 cup Castelvetrano* olives 

Chiffonade of sorrel

1 Tbls of Italian capers

White sardines &

1 tbsp Italian parsley, finely chopped

Notes:

* Sicilian Green olives

# Boil these in water, using only the hearts. Acidulate the chokes with lemon before cooking. Clean chokes, the quarter.