Roasted Artichokes With Anchovy Mayonnaise
You may see artichokes in the supermarket year-round, but in the spring, they are at their peak, freshly harvested and full of flavor. This is an easy method for roasted artichokes. After trimming and par-cooking them, they are drizzled with olive oil and roasted until crisp without and tender within. Serve them as a first course, or alongside a meaty piece of fish, such as monkfish, swordfish or halibut. The zesty, lemony anchovy mayonnaise is a perfect foil for the artichokes’ sweetness, and goes well with fish, too. You can use any size artichoke for this recipe, but medium is best.
- Total:
- Serves: 4 persons
Ingredients
- 1large lemon
- 4medium artichokes (about 2 pounds)
- Salt and pepper
- 1large bunch thyme sprigs
- Extra-virgin olive oil
- 2tablespoons roughly chopped parsley, for garnish
- 1cup mayonnaise, preferably homemade
- 6anchovy fillets, rinsed, blotted and finely chopped
- 1teaspoon capers, rinsed, blotted and finely chopped
- ½teaspoon grated lemon zest and 2 tablespoons juice (from 1 lemon)
- ½teaspoon grated garlic (from about 2 medium cloves)
- Pinch of ground cayenne
- Salt and pepper, to taste
- Lemon wedges (optional)
Instructions
Step 1
Prepare the artichokes: Fill a large bowl with cold water. Cut the lemon into quarters, and squeeze the juice from each quarter into the water. (This acidulated water will keep the artichokes from discoloring.)Step 2
Snap off a few of the tough outer leaves (bracts) near the stem of each artichoke. Cut each artichoke in half from top to bottom, and lay the halves cut-side down on a cutting board.Step 3
Using a sharp vegetable peeler and working one half at a time, trim the rough edges and the stems. Cut 1/4 inch from the bottom of the stem and 1/2 inch from the top of each half. Turn the halves over and use a teaspoon or melon baller to remove the hairy “choke.” Place trimmed artichoke halves in the lemon water. Leave them in the lemon water until ready to cook.Step 4
Heat oven to 425 degrees. Bring a large pot of well-salted water to a boil. Add drained artichoke halves and simmer for 10 minutes. Remove and place artichoke halves cut-side up in a stainless steel roasting pan or ceramic baking dish, in one layer.Step 5
Tuck thyme sprigs under artichokes, and sprinkle artichokes with salt and pepper. Drizzle generously with olive oil, about 1 1/2 teaspoons per halved artichoke. Bake, uncovered and brushing with oil from the pan occasionally, until nicely browned, 30 to 40 minutes.Step 6
As artichokes roast, make the anchovy mayonnaise: Put mayonnaise in a bowl and stir in chopped anchovies and capers, lemon zest and juice, garlic, cayenne and a little salt and pepper. Let sit for 5 minutes, then taste and adjust seasoning.Step 7
When artichokes are ready, transfer to a serving platter or individual plates. Brush lightly with oil from the pan. Sprinkle with parsley and serve anchovy mayonnaise and lemon wedges, if you like, on the side.