‘briny’ anchovy, garlic & lemon roasted artichokes‘briny’ anchovy, garlic & lemon roasted artichokes‘briny’ anchovy, garlic & lemon roasted artichokes‘briny’ anchovy, garlic & lemon roasted artichokes‘briny’ anchovy, garlic & lemon roasted artichokes‘briny’ anchovy, garlic & lemon roasted artichokes

“IT WAS LIKE EATING SEAFOOD DURING THE HOLIDAYS & FESTIVITIES” . . . and I don’t quite know how to explain it ?

Was it due to the various “BRINY” flavors invoked by the anchovies, capers, black olives, and even the crumbled feta cheese ? Maybe, but it doesn’t actually taste like seafood, it’s just an impression.

Is it because it’s served on a LARGE PLATTER like seafood waiting to be split open and devoured ? Very probably,  because it’s quite inviting and festive-looking.

Is it because of the TIME-CONSUMING and devoted act of PEELING off the individual leaves and scraping off the juicy flesh with your teeth until reaching the more tender artichoke hearts ? Quite possibly, because it takes more time to eat them than to make them and with a seemingly HUGE PILE OF REMAINS after you’re all done.

Either way, the satisfaction was a shared one and not only a personal impression nor delusional.

And don’t ask me why I prepared the artichokes this way. It had nothing to do with my personal culinary history nor any family-related traditions (because we’re not an artichoke-eating family). But 2 weeks ago at the market, they had some extremely beautiful green specimens and some pale violet ones that looked like roses. This week they were more regular looking and those are the ones you see in the pictures (but if I find more next week, I’ll definitely get some).

I had initially prepared one artichoke with nothing added to it, tasted it, thought about it and then decided on what I maybe could do and maybe should do and I launched the experiment, with all the additions you see here !

DELIGHTFUL & FESTIVE, simply served with some salt-cured cold cuts (which are completely optional and played the role of the side-dish) and thickly-cut toasted bread to mop up/soak up all the flavorful oily, lemony, briny juices . . . seriously, it was just WOW !

p.s.: What a pity that artichoke season is from July to October in Europe and from March to June in North America. I need to ponder winter holiday version possibilities for preserved artichokes; it’s like a whole new world for me . . . :)

‘briny’ anchovy, garlic & lemon roasted artichokes




vegetables :

  • 1 kg (4 medium) artichokes (or 1,25 kg before cutting and cleaning)
  • 250 grams (2) lemons (juice & pressed rinds)
  • 25 grams (8 medium cloves) garlic
  • 12 grams (4 large or 8 small) anchovy filets
  • 180 ml (¾ cup) olive oil
  • 10 grams (2 tsp) sea salt
  • 1 gram (½ tsp) ground pepper

garnish :

  • 25 grams (2 tbsp) crumbled feta (or labneh cheese)
  • 25 grams (2 tbsp or 8-12 pitted) black olives (packed in brine)
  • 25 grams (2 tbsp) 1 small purple onion or 1 shallot
  • 12 grams (1 tbsp) capers
  • 5 grams (2 tbsp) fresh herbs (flat-leaf parsley, dill and/or thyme)
  • 30 ml (2 tbsp) lemon juice + lemon slices (from ½ lemon)
  • 60 ml (1/4 cup) flavored olive oil (from the oven-roasted artichokes baking dish)


  • rinse the artichokes, remove toughest outer leaves near the base, snip off the tough ends of the outer leaves, cut off the top of each artichoke, cut off most of the stem, slice in half from top to bottom, remove or scoop out the ‘choke’ or hairy filaments in the center and brush all exposed and cut edges with lemon juice
  • immediately place the cut artichokes, one by one, in cold water with the pressed lemon rinds and let soak
  • preheat oven to 210°C
  • remove the cut artichokes from the water, shake off and place each artichoke on an individual square of aluminum foil (about 25x 25 cm) brushed with 1/2 tbsp of olive oil, place 1 peeled garlic clove and 1 anchovy in the middle of each half artichoke and drizzle each with an additional 1 tbsp of olive oil (or more) , sprinkle each with 1/4 tsp sea salt and 1/8 tsp ground pepper
  • wrap each cut artichoke with the aluminum foil, place all on a baking dish and bake for 45 minutes until tender and fragrant
  • remove the roasted artichokes from the oven, place on a serving dish, sprinkle with the capers, black olives, sliced purple shallot, crumbled feta cheese and fresh herbs, add some additional lemon juice and lemon slices and pour the remaining olive oil (from the roasted artichokes baking dish) on top and serve warm with thick slices of toasted country bread.