Artichokes for Sale...Rue Ste. Claire, Annecy, France
Buy This at Allposters.com
La Belle Cuisine - More Appetizer Recipes
Fine Cuisine with Art Infusion
cook is to create. And to create well...
is an act of integrity, and faith."
"The artichoke above all is a vegetable expression
living, of the long view, of increasing delight by anticipation and
crescendo. No wonder it was once regarded as an aphrodisiac."
~ Jane Grigson
Recipe of the Day Categories:
France, Cannes, Old Town
Le Suquet, Market, Artichokes
Buy This at Allposters.com
Barefoot in Paris:
Easy French Food
You Can Make at Home
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Buy at AllPosters.com
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
Index - Appetizer Recipes
Classic French Recipe Index!
Daily Recipe Index
Recipe Archives Index