A traditional recipe that takes full advantage of the artichoke's flavor with respect to good home cooking. Choose eight small tender artichokes, clean and cook in boiling salted water with some lemon juice for 7-8 minutes.
Drain well, drizzle with about 2 tablespoons of the melted butter and roll in grated Parmigiano Reggiano. Arrange artichokes in a small baking dish and cook in a preheated 400°F oven for a few minutes until golden brown.
Serve them with the following sauce: Peel hard-boiled eggs and chop with a tablespoon of parsley and two rinsed and boned anchovies.
In a small saucepan over low heat, melt the remaining butter until it foams, then blend in the egg-anchovy-parsley mixture. Stir well and pour over the artichokes. Serve hot.