Follow these steps for perfect results
white wine
olive oil
artichokes
trimmed
lemons
halved
carrots
peeled and thinly sliced
onions
sliced
garlic
finely chopped
shallots
chopped
chicken stock
anchovies
chopped
leek greens
parsley
thyme
bay leaves
Prepare the artichokes: Cut off the top half and outer leaves, trim the stems and base, and remove the choke.
Create a bouquet garni by tying together leek greens, parsley, thyme, and bay leaves.
Heat olive oil in a pot and cook carrots and onions until translucent.
Add garlic and shallots, then cook for a few minutes.
Add artichoke hearts and cook for a few more minutes.
Add the bouquet garni, chicken stock, and chopped anchovies.
Cover the pot, reduce heat to low, and cook until artichokes are tender.
Gently remove the artichokes and pour the cooking liquid over them.
Cool and chill for at least 8 hours or overnight before serving.
Expert advice for the best results
Soaking the artichokes in lemon water can prevent discoloration.
Adjust the amount of garlic and anchovies to taste.
Serve warm or at room temperature.
Everything you need to know before you start
20 minutes
Can be made a day in advance.
Arrange the artichokes on a platter, drizzled with cooking liquid and garnished with fresh parsley.
Serve as a side dish with grilled fish or chicken.
Serve as part of a Mediterranean mezze platter.
Matches the acidity of the dish
Discover the story behind this recipe
A classic vegetable dish from the South of France, often served as a side dish or appetizer.
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