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    Artichokes with anchovy butter

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    Artichokes with anchovy butter

    • Preparation time: 5 minutes
    • Cooking time: 40 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    4 large globe artichokes

    ½ tsp black peppercorns

    2 bay leaves

    1 lemon, juice

    150g unsalted butter

    8 anchovy fillets in oil, drained

    2 garlic cloves, crushed


    1. Cut off the artichoke stalks so they stand upright. Add to a pan of boiling water with the peppercorns, bay leaves and ½ the lemon juice; cover and simmer for 30-40 minutes, or until you can pull a leaf from one of the artichokes easily (you might need to weight the artichokes with a heatproof plate to keep submerged). Drain upside down.

    2. Meanwhile, melt the butter in a small pan. Stir in the anchovies for 2-3 minutes, until dissolved. Stir in the garlic and take off the heat. Season and add a little more lemon juice to taste.

    3. Serve each artichoke with a pot of anchovy butter. Scrape the flesh from each leaf with your teeth, then discard the hairy choke and enjoy the heart.

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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


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