Grilled Sardines In Grape Leaves With Anchovy Butter

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24 black peppercorns

6 to 8 anchovy fillets

4 tablespoons unsalted butter

Salt and freshly ground pepper to taste

8 to 12 fresh sardines, depending on size

Olive oil

8 to 12 fresh grape or fig leaves, soaked in cold water

Lemon wedges

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