Artichoke with anchovy dip
Looking for a crowd-pleasing appetizer? These boiled artichokes are served with a creamy anchovy dip that's packed with bold, savory flavor. Don't stop at artichokes—the dip is just as delicious with other fresh vegetables.
It's also a delicious dip with other vegetables!
Bring a large pot of water (big enough for the artichokes) to a boil with the lemon halves and flour. Twist the stems of the artichokes off and pull off as many of the strings as possible.
Place the artichokes in the boiling water and place a deep plate on top of the pot so that the artichokes stay upright and submerged. Cook the artichokes for about 45 minutes, until the outer leaves easily come off.
In the meantime, blend the olive oil, white wine vinegar, mustard, anchovies, and some pepper in a food processor. Add 1-2 tablespoons of the artichoke cooking water to taste.
Use a slotted spoon to remove the artichokes from the water and place them on a platter. Serve the artichokes with the dip.
