Artichokes with pink peppercorn aïoli and anchovy butter

New

Starter Dips and dressings

Serves 6

Prep 20 min

Cook 1 hr 30 min

Not so much a recipe as an artichoke manual. Dip the leaves in the pink peppercorn aïoli or anchovy butter that follow, or just make a quick vinaigrette instead.
If making the aïoli, chances are you’ll have a bit left over, but that’s no great hardship: it keeps in the fridge for up to five days and is great on hot or cold roast chicken and vegetables.
The anchovy butter just needs to be warmed through before serving. Use any leftovers to smother roasted cabbage or other veg.

Ingredients

FOR THE ARTICHOKES:
2	bay leaves
2	lemons, halved
6	large globe or any other artichokes (about 2kg, we used Mammole artichokes)
	fine sea salt
PINK PEPPERCORN AÏOLI
1	garlic clove, peeled and crushed
2	large egg yolks
½ tsp	dijon mustard
1½ tbsp	white-wine vinegar
1	orange, peel finely grated to get ½ tsp (avoid the bitter white pith), then juiced, to get 1 tbsp
250ml	sunflower oil
1½ tbsp	pink peppercorns, lightly crushed with your fingers, plus extra to sprinkle over just before serving
	fine seat salt
ANCHOVY BUTTER
100g	unsalted butter at room temperature
15g	anchovy fillets, drained and roughly chopped
1	lemon, 3 strips zest removed with a peeler and juiced to get 1 tsp

1 tsp Aleppo chilli flakes

Method

Fill an extra-large saucepan with enough water to come halfway up the sides. Add the bay leaf, squeeze in the juice of all four lemon halves, then add the skins and half a teaspoon of salt.
Using a peeler, peel the artichokes stems to remove the tough outer fibrous bit then add them to the water.
Use a lid smaller than the pan (or a heat-proof plate, if that’s easier) to weigh down the artichokes and keep them submerged, then bring to a simmer and cook for an hour to an hour and a half, until a skewer goes easily through the heart and the leaves peel off easily.
Drain into in a colander, keeping the artichoke tips facing downwards, and leave for five minutes, then transfer to a platter. Serve alongside the either of the two dips below.
For the aïoli. Put the garlic, egg yolks, mustard, vinegar, and orange zest and juice into a food processor with a half-teaspoon of salt. With the motor running, slowly add the oil in a slow, steady stream, until the aïoli is emulsified, thick and creamy. Transfer to a small bowl, then fold in the peppercorns. Sprinkle over a few extra peppercorns, and serve with the artichokes.
For the Ancohvy butter. Place the butter, anchovies and lemon zest in a small pan on medium heat and allow to melt completely. Use a wooden spoon to break the anchovy, take off the heat and stir in the lemon juice and Aleppo chilli. set aside until needed. Warm gently just before serving if needed.