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La Belle Cuisine
Artichokes with Anchoļade
Food & Wine Magazine's 2001
Cookbook: an Entire Year's Recipes
Food & Wine Books - Editor in Chief Judith Hill
© 2001 American Express Publishing Corp.
Food & Wine - One Year Subscription
Anchoļade, the garlicky Provenēal dip made with
green olives and extra-virgin olive oil, is usually served with
mixed platter of raw and cooked vegetables, including
1 large lemon, halved, plus 2
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
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
In a large saucepan, combine the 6 cups of water with the thyme,
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.
In a blender, puree the chopped garlic with the anchovies, olives,
and lemon juice. With the machine on, slowly pour in the
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 anchoļade at room
Recipe by Jean-Louis Palladin
The artichokes and anchoļade can be refrigerated overnight.
The pronounced acidity in a good Blanc de Blancs Champagne stands
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.
Featured Archive Recipes:
Artichauts aux Crevettes
(Artichokes with Shrimp)
Baked Crab, Brie, and
Pāté d’Aubergine Provenēale
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