We’ll be posting step by step photos shortly for today’s class…here is the recipe so you can prepare ingredients.

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CALIFORNIA ARTICHOKES WITH ANCHOVY MAYONNAISE

Recipe courtesy Tyler Florence

Yield: serves: 4-6

Time: 40 minutes

4 globe artichokes

2 lemons cut in half

1 cup white wine

4 garlic cloves

2 bay leaves

4 sprigs of fresh thyme

1 quart low-sodium chicken broth

Kosher salt and freshly ground black pepper

Extra-virgin olive oil

Put the wine, chicken broth, garlic, thyme, 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

2 egg yolks
2 tablespoons white wine vinegar
squeeze of fresh lemon juice
1 tablespoon Dijon mustard
Kosher salt
1 1/2 cups extra-virgin olive oil
4 anchovy fillets, finely minced
1 clove of garlic, minced
chopped fresh parsley

Make the fresh mayonnaise.  Place the egg yolks in a large mixing bowl and add the vinegar and mustard. Season with salt, to taste. Start whisking as you drizzle in the oil.  Continue to drizzle and whisk until the mixture starts to emulsify and increase in volume.

You can adda few drops of water if it becomes too thick.  Finish by folding in the minced anchovies, garlic and parsley.  Place in the refrigerator for 30 minutes to allow the flavors to come together.

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