Recipe courtesy Tyler Florence
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.
1 clove of garlic
2 anchovy fillets
1 cup of mayonnaise, store bought
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper
Combine ingredients in a blender and process until smooth. Refrigerate if not serving immediately.
Edited: August 4th, 2009