Roast artichokes with dipping sauces

Roast artichokes with dipping sauces

By
From
Catalonia
Serves
4
Photographer
Laura Edwards

Normally artichokes can be a bit of a pain to prepare, as you need to clean, boil and core them. Here, just cook the artichoke whole and enjoy. I call this ‘fun food’ and they’re great for sharing. I think artichokes and anchovies are a match made in heaven because of the wonderful hit of saltiness and sweetness.

Not exactly Catalonian … but I don’t think you can beat a cold glass of fino with this dish.

Ingredients

Quantity Ingredient
4 large globe artichokes, trimmed
1 lemon, juiced
4 tablespoons extra virgin olive oil

for the dips

Quantity Ingredient
1 quantity Calçots, romesco sauce
100ml unsalted butter
good grating of nutmeg
sea salt, to taste
3 tablespoons sherry vinegar
sea salt
freshly ground black pepper
pinch sugar
75-100ml extra virgin olive oil
6 anchovies
1 lemon, juiced
1 teaspoon dijon mustard
100-125ml extra virgin olive oil

Method

  1. Preheat the oven to 200°C. With your fingers, separate the leaves of the artichokes as much as you can. Drizzle with the lemon juice and exra virgin olive oil so they trickle in between the artichoke leaves.
  2. Wrap the artichokes individually in tin foil, put in an ovenproof dish and roast for 1 hour–1 hour 15 minutes.
  3. Meanwhile, prepare the dips. Make the romesco sauce. Melt the butter with a good grating of nutmeg and sea salt and keep warm. Whisk the sherry vinegar with salt, pepper and a pinch of sugar then gradually whisk in the olive oil. Mash the anchovies with the lemon juice and mustard, season, drizzle in the oil then whisk to form a thick dip.
  4. Once the artichokes are cooked, unwrap and serve one per person with the dips to dunk into.
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