Organic artichoke with anchovy vinaigrette
A simple, elegant dish of boiled organic artichoke served with a rich, tangy anchovy vinaigrette, perfect for dipping leaves.
What you need
How Maurice does it
- 1
Cut off the stem of the artichokes and remove several outer leaves.
- 2
Place the artichokes in a large pot and add water, lemon halves, garlic cloves, white wine, and the mushroom. Bring to a boil, then reduce heat and simmer gently for 25–30 minutes, until the artichoke leaves pull off easily.
- 3
While the artichokes cook, make the vinaigrette: In a bowl, whisk together the egg yolk, white wine vinegar, and mustard.
- 4
Add the finely chopped anchovy and mix well.
- 5
Slowly drizzle in the olive oil while whisking continuously until the sauce is smooth, thick, and yellow. Season with salt and pepper to taste.
- 6
Once the artichokes are cooked, remove them from the pot and place on a cutting board. Squeeze over some lemon juice if desired.
- 7
Serve the artichokes warm with the vinaigrette for dipping the leaves.
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