| boil the garlic in the milk |  |
 | slice and bone the anchovies |
 |  |
| rinse with vinegar until removing the salt |  |
 | melt them into hot olive oil. |
 |  |
| add garlic and a little of milk |  |
 | fry slightly until the garlic is softened |
| whisk until a homogeneous cream |  |
 | the consistence must be dense and snmooth |
| serve hot in a bowl |  |
 | to be combined with a pinzimonio |
| and if available use the cardoon or artichoke thistle (cardo gobbo), a delicious combination |  |
 | only the stems are edible |
| boil them one minute in salted water |  |
 | then remove the filaments |
| and now good appetite |  |
