Vermicelli With Artichokes

Preparation:

Preparation: Carefully clean the artichokes, removing the toughest leaves and woody parts. Immediately afterwards, cut them into wedges and immerse them in water and lemon for about 30 minutes. Then, rinse them several times under running water and let them drain for about 10 minutes. Separately, in a non-stick pan, heat the oil and brown the garlic. Add the anchovy fillets and let them melt over low heat for a few minutes. Then, add the artichokes and cook them for about 10 minutes, stirring occasionally. Then add the capers and olives and continue cooking for another 20 minutes. In the meantime, cook the vermicelli in salted water, drain them al dente and toss them in the pan. Add the diced mozzarella and mix vigorously, mixing the ingredients well. Finally, serve immediately hot and stringy with a sprinkling of chopped parsley.