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Artichokes with Anchovy SauceFrom Italian Cooking and Living, October/November 2004
2/3 cup extra-virgin olive oil
3 cloves garlic, minced
10 anchovies packed in salt, rinsed, drained and chopped
juice of 1 lemon
4 fresh artichokes
salt and freshly ground pepper
In a saucepan over low heat, warm the olive oil. Add the garlic and anchovies, and cook until the anchovies dissolve, about 20 minutes. Transfer to a small bowl, and set aside. In a separate bowl, combine the lemon juice and 4 cups of cold water. Trim the stems of the artichokes, and slice 1 inch off the top of each. Remove and discard the tough outer leaves, and place in the lemon water to prevent browning. Bring a pot of water to a boil. Drain the artichokes, add them to the boiling water, and cook for 15 minutes. Drain, season with salt and pepper, and serve with the anchovy sauce on the side. Serves 4
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