The combination of artichokes and anchovy is a marriage made in heaven. They are a bit labour intensive to eat, but I like that. It slows you down. They are worth the effort and there’s something luxurious about eating the soft creamy heart as the prize after eating the soft ends off of the leaves. If you don’t know how to prepare or eat them, follow my recipe and I promise they are divine plus artichokes are a super food packed with antioxidants and liver cleansing properties..just google them for their list of health giving benefits.
Ingredients serves 2 or multiply it for more people
4 anchovy fillets (the ones packed in oil, then drained)
1 clove of peeled garlic (I like it garlicky, but use half if you prefer)
4 tbs olive oil
2 tbs of red wine or sherry vinegar
1 tsp maple syrup
1 tbs of water
Freshly ground pepper
Cut the stalk of the artichokes down to two inches. Then, trim the spikey ends of the leaves, however, this is optional and not essential.
Cook for between 35 and 45 minutes, check for done so that you should be able to pull out leave easily. Drain upside down so the water runs out and leave to cool.
To prepare them, cut the artichokes in half lengthwise and with a teaspoon gently, like a surgeon, ease out the the choke which is the hairy inedible bit in the middle, it’s not called the choke for no reason, but be gentle so you do not remove the soft flesh underneath. There are lots of you tube videos on how to remove the hairy choke.
Next make the sauce. Add the water, garlic, maple syrup, vinegar, olive oil and a big grinding of pepper to a food processor (or use a stick blender) and whizz up till smooth and creamy.
Place the artichokes on plates and serve with the anchovy sauce.
Just incase you don’t know, the best way to eat the artichoke is to remove the leaves one by one, and eat the fleshy base of each leaf dipping it in to the sauce till you get to the soft centre which you can smother in more sauce and then enjoy its soft delicious flesh.