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Artichokes with anchovy butter
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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.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in August 2014.