Artichoke with Anchovy Dip

Name: Artichoke with Anchovy Dip
Yield: Serves 2 as an appetizer or snack
Ingredients: 3 tablespoons white wine vinegar; 1 lemon, halved; 3 teaspoons Dijon mustard; Scant ½ cup (100 ml) olive oil; 2 tablespoons flour; Half a 2-ounce (45 g) tin of anchovies in olive oil, drained; Pepper, to taste; 2 large artichokes

Preparation info

Serves
2
as an appetizer

Difficulty
Easy

Appears in

The Tinned Fish Cookbook

By Bart van Olphen

Published 2021

About

Ingredients

1 lemon, halved
2 tablespoons flour
2 large artichokes

Fish course
Starter
Pescatarian

Method

Bring a large pan of water—big enough to hold the artichokes—to a boil with the lemon halves and the flour. Twist (don’t cut!) the stems off the artichokes, pulling away as many of the tough fibers as you can.
Put the artichokes in the boiling water and place a deep soup plate (or smaller pot lid) on top of them so they remain upright and under water. Cook th