Roasted Artichokes with Calabrian Chile, Anchovy & Crispy Shallots

This recipe makes good use of the small- to medium-size artichokes that are available in early spring through late summer. Roast them, which intensifies their flavor and yields a crispy, tender texture. Small artichokes tend to not have the fuzzy choke that has to be trimmed, so you can use them whole. The vegetal artichoke flavor marries beautifully with anchovy, but leave out the fish if you prefer a vegetarian dish. Fresno chiles or crushed red pepper flakes can be substituted for heat i