Easy

Artichokes with creamy anchovy vinaigrette

Name: Artichokes with creamy anchovy vinaigrette
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 900 g Artichoke (hearts and tender leaves from 12 heads; buy whole to boil); 30 g Anchovies (6 drained fillets); 3 g Garlic; 100 g Red pepper; 100 g Green pepper; 100 g Spring Onion; 150 ml Extra virgin olive oil; 30 ml Vinegar; 3 g Parsley; 2 g Salt

Total time50 min Preparation and possible waiting 25 min · Cooking 25 min

Preparation and possible waiting: 25 min · Cooking: 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Fish: Ingredient to check: Anchovies. Sulphites: check label: Ingredient to check: Vinegar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

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Artichokes with creamy anchovy vinaigrette. The listed weight is approximate edible yield; buy twelve whole artichokes. Anchovies already add salt to the dressing.

Jump to steps

25 minpreparation and possible waiting

25 mincooking

4servings

1.787 kcalwhole recipe

447 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 50 min Preparation and possible waiting 25 min · Cooking 25 min

Preparation and possible waiting: 25 min · Cooking: 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Starter 30 to 60 minutes Spanish

Allergens

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Diet

Pescatarian

Dish type

Starter

Meal

Lunch

Preparation

Boiling

Appliances

CasseroleJug blender

Cuisine

Spanish

Season

All year round

Occasion

Everyday menu

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Starter

Meal

Lunch

Total time

30 to 60 minutes

What you need

Ingredients

Let’s get cooking

Method

Wash the artichokes and trim only the stem ends. Boil whole, unpeeled, in water with some salt for 20–25 minutes, until a knife easily enters the base.
Drain and cool enough to handle. Remove tough outer leaves, trim the tips and remove the inner choke if present.
Peel the garlic and trim spring onion and peppers. Remove pepper seeds and stems and chop everything.
Put garlic, peppers, spring onion, anchovies, vinegar and oil in a jug blender. Blend until smooth. Taste before adding remaining salt.
Serve three artichokes per person with the vinaigrette in small bowls. Add chopped parsley.