Artichokes Basted with Anchovy Butter

A Grilling Revelation: Artichokes Basted with Anchovy Butter

As a busy working mom, finding time for elaborate cooking is a luxury I rarely afford myself. My weeknights are a whirlwind of school pick-ups, homework battles, and the constant hum of household chores. But weekends? Weekends are sacred. They're for family, relaxation, and indulging in simple pleasures, like a perfectly grilled meal enjoyed outdoors. This recipe for artichokes basted with anchovy butter has become a weekend staple, a delicious testament to the fact that even the most straightforward dishes can be extraordinary.

I first encountered this recipe during a whirlwind trip to the Amalfi Coast. Imagine: sun-drenched terraces overlooking the turquoise Mediterranean, the scent of salty air and blooming bougainvillea filling the warm breeze. We dined at a small, family-run trattoria perched on a cliffside, and this dish, served with crusty bread and a crisp white wine, was the highlight of the meal. The memory of that evening, the taste of those artichokes, remains vivid – a delicious postcard from a life less ordinary.

Back home, in the mundane reality of my suburban kitchen, I’ve adapted the recipe to suit my busy life. The beauty of this dish lies in its simplicity. It requires minimal prep time and relies on the natural flavors of the ingredients to shine. The slightly bitter artichoke hearts are beautifully balanced by the savory, umami notes of the anchovy butter. The anchovies, I promise you, are not overpowering. Instead, they provide a subtle depth of flavor that elevates the dish to something truly special. Don't let any preconceived notions about anchovies deter you – trust me on this one!

The grilling process adds another layer of complexity. The charring of the artichokes creates a slightly smoky flavor that perfectly complements the richness of the butter. The whole process takes less than an hour, leaving me ample time to spend with my family, enjoying the delicious aromas filling our backyard.

This recipe isn't just about the food; it's about creating moments. It's about slowing down, enjoying the simple pleasures of grilling, and sharing a delicious meal with loved ones. It's about bringing a touch of the Amalfi Coast to my own backyard, transforming an ordinary weekend into something extraordinary. And the best part? The clean-up is minimal. So, gather your family, fire up the grill, and get ready for a weekend treat that's as simple as it is sensational.

Beyond the Grill: This method also works well with other vegetables, such as asparagus, bell peppers, or zucchini. Experiment with different herb combinations to customize the flavors to your liking. A sprinkle of red pepper flakes can add a nice kick to the dish for those who like a little heat.

Making it a Weeknight Meal: While grilling is ideal, this dish can be easily adapted for a busy weeknight. Roast the artichoke halves in the oven at 400°F (200°C) for about 30-40 minutes, or until tender. Then, simply top with the anchovy butter and broil for a few minutes to melt the butter and create a slight char.

A Note on Anchovies: If you're still hesitant about using anchovies, start with a smaller quantity. You can always add more to taste. Remember, the goal is to enhance the flavor of the artichokes, not to overwhelm them. And if you're truly averse to the taste, a good quality herb butter would make a lovely substitute.

So, go ahead, embrace the simplicity of this recipe and let the delicious flavors transport you, even if it’s just for a moment, to the sun-drenched shores of the Mediterranean.

Step-by-step

• Preheat all grates of a well-oiled charcoal or gas grill to high.
• Combine all of the butter ingredients together and set aside.
• Cut off the thorny ends of the artichokes with scissors and then cut the artichokes lengthwise in half. Rub the cut sides of the artichokes with a lemon half and place, cut side down, on a sheet pan. Add enough lightly salted water, 2 to 3 cups, to come 1/4 inch up the sides of the artichokes. Place the pan with the artichokes directly on the grate, reduce the heat to medium-high if you can (those cooking on coals won't be able to, and must monitor the water level especially closely), close the lid, and cook, adding water as needed to maintain the level at 1/4 inch. Cook until tender when pierced with a paring knife, about 30 minutes.
• Carefully remove the pan from the grill. Using a spoon, scoop the fuzzy choke from each of the halves. Transfer the cleaned halves to a new sheet pan. Using your hands or a brush, evenly, but lightly, coat both sides of the artichokes with canola oil.
• Place the artichokes, cut side down, on the grate and grill until well marked and lightly charred, 2 to 3 minutes. Flip and repeat on the second side, grilling for 2 to 3 minutes. While still cut side up, place about 1/2 tablespoon of butter in each of the cavities and allow it to melt. Squeeze lemon juice over the top and sprinkle with parsley and fleur de sel.
• Remove the artichokes from the grill and arrange on a serving platter.