Artichokes for Sale...Rue Ste. Claire, Annecy, France
Ruth Tomlinson
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La Belle Cuisine - More Appetizer Recipes

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"To cook is to create. And to create well...
is an act of integrity, and faith."

"The artichoke above all is a vegetable expression of civilized
living, of the long view, of increasing delight by anticipation and
crescendo. No wonder it was once regarded as an aphrodisiac."
~ Jane Grigson

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France, Cannes, Old Town
Le Suquet, Market, Artichokes
Alan Copson
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Barefoot in Paris:
Easy French Food
You Can Make at Home 

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L'Artichaut
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Logan, Beth
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La Belle Cuisine

Artichokes with Anchoïade

Food & Wine Magazine's 2001
Cookbook: an Entire Year's Recipes
Food & Wine Books - Editor in Chief Judith Hill
© 2001 American Express Publishing Corp.

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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.

Serves 12

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

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 anchoïade at room
temperature.
Recipe by Jean-Louis Palladin

Make Ahead
The artichokes and anchoïade can be refrigerated overnight.

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, such as the 1993
Billecart-Salmon or the 1993 Deutz.

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Pâté d’Aubergine Provençale
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