Artichokes with Anchoiade Recipe

Name: Artichokes with Anchoiade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large lemon, halved, plus 2 tablespoons fresh lemon juice; 6 large artichokes; 6 cups water; 4 thyme sprigs; 7 garlic cloves4 halved, 3 coarsely chopped; 1/2 cup plus 2 tablespoons extra-virgin olive oil; 1 teaspoon kosher salt; Two 3-ounce jars oil-packed anchovies, drained and chopped; 2/3 cup green olives, such as Picholine, pitted and chopped; 2 tablespoons sherry vinegar; 1/4 cup grapeseed oil; 1/2 teaspoon finely grated lemon zest; Freshly ground pepper

Servings: persons

1 large lemon, halved, plus 2 tablespoons fresh lemon juice
6 large artichokes
6 cups water
4 thyme sprigs
7 garlic cloves4 halved, 3 coarsely chopped
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
Two 3-ounce jars oil-packed anchovies, drained and chopped
2/3 cup green olives, such as Picholine, pitted and chopped
2 tablespoons sherry vinegar
1/4 cup grapeseed oil
1/2 teaspoon finely grated lemon zest
Freshly ground pepper

1
Squeeze the lemon halves into a large bowl of water.
2
Working with 1 artichoke at a time, snap off the outer leaves.
3
Using a sharp knife, cut off the top third of the artichoke.
4
Peel the stem, leaving it long.
5
Cut the artichoke in half lengthwise.
6
Using a spoon, scrape out the furry choke.
7
Cut each half lengthwise into thirds and add to the lemon water.
8
In a large saucepan, combine the 6 cups of water with the thyme, halved garlic, 2 tablespoons of the olive oil and the salt and bring to a boil.
9
Add the artichokes, cover and simmer over low heat until tender, about 12 minutes.
10
Drain and transfer to a large platter to cool.
11
In a blender, puree the chopped garlic with the anchovies, olives, vinegar and lemon juice.
12
With the machine on, slowly pour in the remaining 1/2 cup olive oil and the grapeseed oil to make a smooth sauce.
13
Scrape the dip into a bowl, stir in the lemon zest and season with pepper.
14
Serve the artichokes with the anchoiade at room temperature.

642

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large lemon, halved, plus 2 tablespoons fresh lemon juice, 6 large artichokes, 6 cups water, 4 thyme sprigs, and more.

Yes, Artichokes with Anchoiade falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichokes with Anchoiade

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