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1
Put the tongue in a pan that can comfortably can fill it (slightly bended).
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2
Slice the carrot, onion and celery to big pieces and add to the pot.
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3
Add the rest of the ingredients to the pot.
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4
Cover everything with water, so the tongue is completely submerged in the water. Bring to a boil. Reduce the hit and simmer for about 1.5 hours.
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5
Take the tongue out and cool for a little while on a cutting board. When you can touch it with out burning your hands or scream, peel the outer skin of the tongue. If it does not peel very easily return the tongue to the pot and simmer for half an hour more.
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6
Once peeled, with a very sharp knife, cut the tongue to 1cm slices (widthwise, slices look like sort of rounds). Sieve the poaching liquids and discard the veggies, but keep the broth (you will need only part of it, you can freeze the rest as beef stock for another use).
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7
Cut the onion to cubes and saute in a different wide and more shallow pot for about 15 min in medium hit. The onion should stay pale and translucent, caramelizing just slightly.
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8
Mince the garlic and the anchovies (if you do not use paste) add to pan together with anchovies. Saute for a minute and add the capers and bay leaf.
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9
Add the sliced tongue (slices can overlap, but the best is to have it in one layer). Cover with poaching liquids, up to 2 cups and add salt and pepper. Bring to a boil reduce the hit and simmer for 30 mins.
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10
In the meantime thaw the artichokes hearts and add them to the pan. Bring to a boil, reduce the hit and simmer for another 20-30 min.
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11
If the sauce is too runny, you can simmer on high heat for 5-10 min just before serving.
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12
Very good for reheating as well.
