Artichokes with Anchoïade

Recipes
Written By Britt St. Clair

It wouldn’t be a Provençal menu without including anchovies.

Anchoïade is the cold French equivalent of bagna cauda (Italy’s warm anchovy dip), and we’re serving it with steamed artichokes.

We love serving an interactive, hands-on dish that helps guests settle into a dinner party. Artichokes have a ritual to them: each petal is pulled off, dunked into the salty anchoïade, and the tender flesh is scraped off with your teeth. Repeat until you get to the choke.

And for guests who may be unfamiliar with eating them in this way, they double as a playful ice breaker:)

 
Let us do the work.
 

Baby Artichokes with Anchoïade
serves 4-6

Ingredients

  • 4 artichokes

  • aromatics for the steamer: garlic cloves, half of a lemon, and a bay leaf

  • 1 clove garlic

  • 2 oz anchovy fillets

  • 2 tsp lemon juice or white wine vinegar

  • zest of 1 lemon

  • ¼ bunch parsley, chopped

Equipment

  • large pot

  • steamer basket

  • food processor

Preparation

  1. For the artichokes: Add water to a large pot with a few garlic cloves, half of a lemon, and a bay leaf. Bring to a boil, and insert a steamer basket.

  2. Cut off about 3/4 inch off the artichokes and the tip of the stem. Peel the stem, removing the fibrous outer layer.

  3. Season the exposed petals with salt, and place them in the steamer basket. Cover the pot and reduce the heat to a simmer. Cook for 25-35 minutes or until tender.

  4. For the anchoïade: in a food processor on high speed, add the garlic and anchovies.

  5. Blend in the olive oil, lemon juice, and zest. Scrape down the sides and blend until smooth. Fold in the chopped parsley.

  6. Serve the artichokes with the anchoïade. To eat, pull the outer petals one by one, dip the fleshy base into the anchoïade and scrape the meat with your teeth. When you reach the choke, scrape out the fuzz and discard to get to the heart. The heart can be sliced and eaten. *If you're making the anchoïade the day before, it may separate in the fridge. Whisk it back together, adding a splash of water if needed.

Questions about the recipes? Email britt@parisdiningclub.com

 
All Summer in Provence Recipes
Britt St. Clair https://www.wkndreditions.com/journal?author=618ad1de9f901f4bf3764454
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