3 hearts of humpback thistle from Nizza Monferrato, 50 gr. butter, 1 lemon, 1 pear, 6 anchovies, salt, EVO oil.
For the thistles: Blanch the thistles in a large pot in salted water and lemon for about 8-9 minutes. Drain the thistles and keep them aside. For the anchovies: remove the fishbone and wash the anchovies cut into small pieces and add a tablespoon of oil per person. Take the thistles, cut them into sections, fry them in a pan with butter for 2 minutes on both sides, then flatten them with the slices of pears, and season with anchovies. The dish also goes well with a grated Alba white truffle.