Artichokes with Anchoïade

Anchoïade, the garlicky Provençal dip made with anchovies, green olives and extra-virgin olive oil, is usually served with a mixed platter of raw and cooked vegetables, including artichokes.<

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  • Servings: 12

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  • 1 large lemon, halved, plus 2 tablespoons fresh lemon juice
  • 6 large artichokes
  • 6 cups water
  • 4 thyme sprigs
  • 7 garlic cloves—4 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

How to make this recipe

  1. Squeeze the lemon halves into a large bowl of water. Working with 1 artichoke at a time, snap off the outer leaves. Using a sharp knife, cut off the top third of the artichoke. Peel the stem, leaving it long. Cut the artichoke in half lengthwise. Using a spoon, scrape out the furry choke. Cut each half lengthwise into thirds and add to the lemon water.

  2. 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. Add the artichokes, cover and simmer over low heat until tender, about 12 minutes. Drain and transfer to a large platter to cool.

  3. In a blender, puree the chopped garlic with the anchovies, olives, vinegar and lemon juice. With the machine on, slowly pour in the remaining 1/2 cup olive oil and the grapeseed oil to make a smooth sauce. Scrape the dip into a bowl, stir in the lemon zest and season with pepper. Serve the artichokes with the <em>ancho&#239;ade</em> at room temperature.

Make Ahead

The artichokes and anchoïade can be refrigerated overnight.

Suggested Pairing

The pronounced acidity in a good Blanc de Blancs Champagne stands up to the acidity in the artichokes, which makes most wines taste metallic and sweet. Look for an elegant Brut.

Contributed By Photo © Quentin Bacon Published July 2000

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