23/10/2026
Save this for your next apéro.🤍
A Provençal classic, with a silky little twist. Steamed artichokes with whipped anchoïade in this simple recipe, made for sharing. Also great with all sorts of your favourite dipping nibbles like crisps, crostini or crunchy vegetables.
The recipe comes from Jeany’s beautiful cookbook, At Home in Provence, contributed by .
Serves 4
For the artichokes:
4 globe or large artichokes
Juice of 1 lemon
For the whipped anchoïade:
1 small garlic clove, roughly chopped
1 tsp Dijon mustard
1 large egg yolk
15 anchovy fillets
50ml extra virgin olive oil
50ml vegetable oil
2 tbsp lemon juice, or more to taste
Trim and prepare the artichokes, rubbing the cut flesh with lemon to prevent discolouring. Steam for 15-30 minutes, depending on size, until the leaves pull away easily.
For the anchoïade, blend the garlic, mustard, egg yolk and anchovies until combined. Gradually add the oils, one tablespoon at a time, blending until thick, silky and smooth. Finish with lemon juice to taste.
Serve the artichokes whole with the anchoïade alongside for dipping. Once you reach the heart, remove the hairy choke, slice and enjoy with the remaining dip.
Best enjoyed slowly, preferably somewhere sunny, with a glass of Mirabeau Pure Rosé. ☀️
