Anchovies with Mediterranean Hartwort | Recipes

Anchovies with Mediterranean Hartwort

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  • 1 kilo fresh anchovies
  • 1 teacup coarse salt
  • 3 cups strong vinegar
  • 2 cups hartwort
  • 1 teacup olive oil


De-head and gut the anchovies. Wash and salt them well. Leave for 2 hours, and leave all the liquid to drain off. Place in a deep narrow dish or large bowl. Mix with coarse salt and add enough vinegar to cover the anchovies. Leave to marinade for 12 hours. Fillet the anchovies (remove the backbone), and place them in a glass jar with alternating layers of chopped hartwort (kafkalithra). Cover with olive oil, seal well, and keep in a cool place, or in the refrigerator. Serve the anchovies sprinkled with a little more vinegar and plenty of chopped fresh hartwort.