Steamed Artichokes With Lemon Anchovy Sauce
|Artichokes||4 , trimmed|
|Lemon||1⁄2 , sliced|
|Fresh thyme sprig||6|
|Garlic||2 Clove (10 gm), lightly smashed|
|Extra virgin olive oil||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|For lemon anchovy sauce|
|Lemon juice||2 Tablespoon|
|Lemon zest||1 Teaspoon|
|Anchovy paste||1 Teaspoon|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Chopped fresh thyme leaves||1 Teaspoon|
To make the artichokes:
1. Place the trimmed artichokes into a saucepan or stockpot large enough to hold them loosely. Add 1 inch of water to the bottom of the pot. Add the lemon slices, thyme, garlic, and olive oil. Season to taste with salt and pepper.
2. Cover the pot and bring the water to a boil over high heat. Reduce the heat to a simmer and cook for 45 to 50 minutes. The artichokes are done when the bottom leaves can be pulled off with ease.
To make the sauce:
1. In a small bowl, combine the lemon juice, lemon zest, and anchovy paste. Stir vigorously until the anchovy paste dissolves.
2. Add the mayonnaise, thyme, and olive oil. Stir until blended. Season with pepper to taste, and pour over the artichokes.