Globe artichokes with rosemary butter
Serves 2 to 4
Prep Time: 15 minutes
Cooking Time: 45 minutes
1 large artichoke
1 tablespoon of peppercorns
2 bay leaves
2 anchovy fillets in oil
1 Rosemary sprig
Sourdough bread, to serve
1Slice the artichoke in half. Place the halves in a very large saucepan and cover them with water. If you don't have a big enough pan, use two saucepans. You want the artichokes to have enough space so that they can cook evenly.
2 Slice the lemon in half and add to the saucepan. Add the peppercorns, the bay leaves and a large pinch of salt to the water and bring it to the boil. Cover the saucepan with a lid (or tin foil) and simmer for 45 minutes.
3 When the artichokes are nearly done, heat a little olive oil in a small saucepan. Finely slice the anchovy fillets and fry in the oil for 2 minutes, or until starting to dissolve. Add the butter and cook gently until the butter has melted. Pick the leaves the from the rosemary sprig and add to the butter.
4 Serve the globe artichokes whole on a platter, with a large bowl of the rosemary butter on the side. Pick the petals from the artichoke and dip the soft end (the root of the petal) into the butter. Tightly grip the other end of the petal. Now pull the buttery root part of the petal into your mouth and pull through your teeth to remove the soft flesh of the petal. Discard the remaining part of the petal.
5 Use a knife to scrape out the inedible fuzzy part of the artichoke. Underneath you'll find the artichoke heart, the most tender and delicious part of the artichoke. Cut the heart into pieces and dip into the sauce, or enjoy on toast with a drizzle of rosemary butter.