Roasted Artichokes With Anchovy Mayonnaise
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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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)
For the Artichokes
For the Anchovy Mayonnaise
Nutritional analysis per serving (4 servings)
516 calories; 50 grams fat; 7 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 27 grams polyunsaturated fat; 16 grams carbohydrates; 7 grams dietary fiber; 2 grams sugars; 6 grams protein; 790 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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 ¼ inch from the bottom of the stem and ½ 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 1½ 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.
Private Notes
Comments
I thought this was a rare miss for the Times. The roasting removed all the succulence from the leaves and the result, except for the heart, was inedible. I roasted them for much shorter than recommended and it was still way too long. Also the anchovy mayonnaise was overkill, overwhelming the flavor of the vegetable. The artichokes were freshly picked from the garden and this was just a waste. Next time I'm sticking with a simple steam.
Steam the chokes before roasting, roast for about 10-15 minutes and you'll have tender chokes. Removing the hairy centers is easier after steaming. These can easily be done in your cast iron skillet, stove top, which is how my mama always did them and as I do. We use vinegar rather than lemon, a very distinct and better flavor than the lemon .Not crazy about the anchovy mayo, maybe less anchovy or none at all. If possible try to look for really small, baby artichokes, leaves are more tender.
When prepping, note that it’s much, much easier to scoop the chokes out from the hearts after steaming. Grilling briefly, after steaming, lends a better flavor and texture to the artichokes.
Tip: Steam/simmer before cleaning inside. I cut an inch off the top, cut the sharp points off exterior leaves and then steamed/simmered the artichokes (cut side down, stems up) for 30 minutes (add a little olive oil and juice from one cut lemon with the lemon itself to the pot). Remove, let cool for handling and then cut longitudinally. Scoop the choke and tough inner leaves. I found this to be much easier than doing the cleaning and removal of the choke when raw. This recipe is outstanding!
I made the recipe before reviewing the comments. I like it and my artichokes were not overcooked. After reading many internet recipes, I do think steaming and then removing the chokes would be easier but I'm new to artichokes. I didn't make the mayo but the anchovy inspired me to make a tiny bit of stuffing (panko, parm, thyme, grated garlic, lemon zest, anchovy). I filled two halves with that halfway through the roasting. Yum.
This did not work, unfortunately. As another said, a rare miss. with big artichokes, it really does not work, maybe smaller ones would be okay. I'll stick to steaming.
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