Living a Life in Color: Agretti/Barba di Frate con Acciughe e Aglio (Oppositeleaf Russian Thistle with Anchovy and Garlic)

When I saw this strange little plant for sale at my grocery store, I briefly considered walking on past.  But then I came to my senses and bought some, without any plan on what to actually do with it.  Luckily this plant lasts for quite a while in the refrigerator, so it gave me some time to get my ducks in a row.  This recipe is actually pretty simple, and that simplicity allows the beauty of the ingredients to shine.  The agretti is very slightly salty, a little chewy, but overall delicious, and it just feels healthy.  Even coated in olive oil.

Agretti/Barba di Frate con Acciughe e Aglio (Oppositeleaf Russian Thistle with Anchovy and Garlic)
Adapted from Living a Life in Color blog

1 bunch agretti, rinsed, large branches removed and discarded
3 garlic cloves, finely chopped
6 anchovy fillets

1 small pinch red chili flakes

1 teaspoon grated lemon rind

2 teaspoons lemon juice
60 ml extra virgin olive oil
Sea salt

Bring a large pot of water to boil and add 15 grams of salt per 2 litres of water. Add the agretti and boil for 5 minutes. While the agretti are boiling, warm a frying pan over medium heat and add 45 mls of the olive oil. When the olive oil is hot, then add the anchovies.  Once the anchovies have melted, 1 to 2 minutes, add the garlic and red chili flakes and cook until the garlic slightly begins to color, about 1 minute.  Drain the agretti and add to the anchovy/garlic mixture, stirring. If your garlic is ready before your agretti, you can add a bit of the water the agretti are cooking in to stop the garlic from burning.  Taste the agretti and see if you need more salt and add to taste. Add the lemon rind and juice.  Drizzle the final 15 mls of olive oil over the top and serve.

Makes 4 servings