Artichoke with Anchovy Dip from The Tinned Fish Cookbook: Easy-To-Make Meals from Ocean to Plate by
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...
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Cooking tools:
- Stove
- Stockpot
- Plate
- Mixing bowl
- Whisk
Ingredients
- 2 large artichokes
- Half a 2-ounce (45 g) tin of anchovies in olive oil, drained
- 1 lemon, halved
- 2 tablespoons flour
- Pepper, to taste
- 3 tablespoons white wine vinegar
- 3 teaspoons Dijon mustard
- Scant ½ cup (100 ml) olive oil
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