Grilled Artichokes with Anchovy Mayo and Cucumber-Lemon Salsa
Chef Tyler Florence created this recipe for grilled artichokes, which are garnished with two types of condiments: a dollop of anchovy mayo and a spoonful of cucumber-lemon salsa. To roast garlic for the anchovy mayo, cut the top off a head of garlic to expose the cloves. Place on a sheet of foil, drizzle with olive oil and season with salt. Fold the edges of the foil together to create a sealed pouch. Roast in a preheated 350°F oven for 25 to 30 minutes. When cool, squeeze out the roasted pulp as needed or store in the refrigerator for 3 to 4 days.
Ingredients:
For the quick pickled lemon:
- 2 lemons
- 2 tsp. yellow mustard seeds
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup apple cider vinegar
- Pinch of kosher salt
- 2 or 3 fennel fronds
For the artichokes:
- 3 quarts water
- 1 lemon, cut in half
- 4 fresh thyme sprigs
- 2 garlic cloves
- 2 or 3 peppercorns
- 1 bay leaf
- 1 cup dry white wine
- 4 artichokes
- Extra-virgin olive oil as needed
- Kosher salt and freshly cracked pepper, to taste
For the anchovy mayo:
- 2 egg whites
- 6 oil-packed anchovy fillets
- 1/2 tsp. Dijon mustard
- 1 tsp. roasted garlic (see note above)
- 2 tsp. fresh lemon juice
- 1 cup grapeseed oil
- Kosher salt and freshly cracked pepper, to taste
For the cucumber-lemon salsa:
- 1 cup peeled and diced hothouse cucumber
- 1/3 cup lightly packed pickled lemon
- 1 Thai bird chili, finely sliced
- Extra-virgin olive oil as needed
- Kosher salt, to taste
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- Fresh tarragon leaves for garnish
- Fresh flat-leaf parsley leaves for garnish
Directions:
To pickle the lemons, cut the lemons into thin slices. Combine the mustard seeds, sugar, the 1/2 cup water and the vinegar in a pot. Set over high heat and bring to a simmer, then remove from the heat. Add the salt. Arrange the lemon slices flat in a vacuum-seal bag. Place the fennel fronds on top of the lemons, then pour the pickling mixture into the bag. Seal the bag on the highest pressure setting. Once the vacuum seal has taken, the lemons are ready to use.
To make the artichokes, in a large pot over high heat, heat the 3 quarts water. Add the lemon halves, thyme, garlic, peppercorns, bay leaf and wine. Bring to a simmer. Drop the artichokes into the water and cover with a round of parchment paper, which will ensure the artichokes stay submerged. Simmer until the artichokes are just tender but still firm, 12 to 15 minutes. Drain and cut the artichokes in half lengthwise. Use a small spoon to scrape out the inedible fibers, then drizzle with a little olive oil and season with salt and pepper. Preheat a grill or grill pan over medium heat. Grill the artichokes, cut side down, for 5 minutes. Turn them over and grill for 1 minute.
To make the anchovy mayo, in a blender, combine the egg whites, anchovies, mustard, garlic and lemon juice and blend until smooth. With the blender running, add the grapeseed oil in a slow, steady stream so the mixture emulsifies. Season with salt and plenty of pepper. Mix well. Refrigerate in a sealed container until ready to use.
To make the cucumber-lemon salsa, place the diced cucumber in a vacuum-seal bag and seal on high pressure. Leave to sit for 10 to 15 minutes. Chop the pickled lemon (you will need 1/3 cup lightly packed lemon). In a bowl, mix the lemon, cucumber and sliced chili. Dress with a little olive oil and season with salt.
Place some anchovy mayo in the cavity of each grilled artichoke and top with a big scoop of the cucumber-lemon salsa. Garnish with fresh tarragon and parsley. Serves 4.
Adapted from Tyler Florence Fresh, by Tyler Florence (Clarkson Potter, 2012).