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cooking class
with Chef Tyler Florence
California Artichokes with Anchovy Mayonnaise
Yield: 4-6 Servings
Ingredients:
4 globe artichokes
2 lemons cut in half
1 cup white wine
4 garlic cloves
2 bay leaves
1 quart low-sodium chicken broth
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
Directions:
2 lemons cut in half
1 cup white wine
4 garlic cloves
2 bay leaves
1 quart low-sodium chicken broth
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
Directions:
- Put the wine, chicken broth, garlic, bay leaves, lemon, thyme, and oil in a large pot over medium heat and bring to a boil. Season with salt and pepper.
- Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Place the artichokes in the steaming liquid. Cover and simmer for about 30 minutes.
- The artichokes are done when a knife goes into the base without resistance.
- Serve hot or cold with anchovy mayo.
Anchovy Mayonnaise
Ingredients:
1 clove of garlic
2 anchovy fillets
1 cup of mayonnaise, store bought
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper
2 anchovy fillets
1 cup of mayonnaise, store bought
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper
Directions:
- Combine ingredients in a blender and process until smooth.
- Refrigerate if not serving immediately.
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