Roasted Artichokes With Anchovy Mayonnaise Recipe (2024)

I thought this was a rare miss for the Times. The roasting removed all the succulence from the leaves and the result, except for the heart, was inedible. I roasted them for much shorter than recommended and it was still way too long. Also the anchovy mayonnaise was overkill, overwhelming the flavor of the vegetable. The artichokes were freshly picked from the garden and this was just a waste. Next time I'm sticking with a simple steam.

Steam the chokes before roasting, roast for about 10-15 minutes and you'll have tender chokes. Removing the hairy centers is easier after steaming. These can easily be done in your cast iron skillet, stove top, which is how my mama always did them and as I do. We use vinegar rather than lemon, a very distinct and better flavor than the lemon .Not crazy about the anchovy mayo, maybe less anchovy or none at all. If possible try to look for really small, baby artichokes, leaves are more tender.

When prepping, note that it’s much, much easier to scoop the chokes out from the hearts after steaming. Grilling briefly, after steaming, lends a better flavor and texture to the artichokes.

These were a hit at a dinner party I hosted. I would boil the artichokes a little longer next time, 15-20 minutes. and roast for 40 minutes

Preheat oven. Add nonstick foil-lined pan inside to get hot. Instant pot artichokes 4 minutes.Slide them onto hot pan. Follow recioe from there. Bake 15-20 minutes. Less time, better eats. :)

These were absolutely delicious! Made them for a dinner party so prepped them in advance through step 4. Tossed them in the oven when guests arrived and they were perfect as a side dish. Everyone loved them and asked for the recipe. Will definitely make again!

These artichokes were perfection! I tucked the thyme in the leaves, not just "under" the artichokes, along with a little garlic. I made a batch of homemade mayonnaise and split it into a half recipe of the anchovy mayonnaise and a half recipe of standard aioli. The anchovy mayonnaise was a bit lemony for me, but guests loved it.

Used peeled and trimmed baby artichokes that I par cooked in the IP for 5 minutes (manual release) and roasted for 20 minutes at suggested temp. Sauce is amazing with no changes to recipe and will make again.

After washing the artichoke, I cook them whole with a small amount of water in a pressure cooker until they are tender. I scoop the cooked artichoke out of the pot, and then slice them in half when they have cooled down and remove the choke and any sharp ends of the leaves. This makes removing the choke much easier. I return the cooked, halved artichokes back to the pot and add sauteed celery, peppers and onions, crushed pepper flakes, olive oil, spices and BBQ sauce, to finish cooking! Yum!

Isnt’ the idea for them to be crispy on the outside like the Italian version and yummy and succulent on the inside? These hit the mark if you ask me.

That anchovy mayo is incredible! I made a few hours in advance and put in the fridge. Took it out when ready to serve and tasted it. WOW!

This were a success, particularly loved the mayonnaise (used Lord Kensington Organic Sunflower Mayonnaise which worked really well as it has a bit of mustard in it too) and will use it for other things. Agree you have to watch the roasting to make sure things don't dry out (I use 400 degree over to be on the safer side)

acid would eat other pans

To those who feel roasting dries out their spring-fresh artichokes, I suggest just steaming. If they are perfect, you can eat the choke and it's delicious in its spring tenderness.

My anchovy dipping sauce is stronger and will keep a few days in the fridge because the egg is cooked. It's made in the metal beaker of an immersion blender with a crumbled hardboiled egg, a whole 2 oz tin of anchovy fillets, juice and zest of 1/2 lemon, 2 crushed garlic cloves, and 1t Dijon mustard. 6 T olive oil are added little by little as the immersion blender whirrs at top speed. The other half of the lemon can then be added if you wish. This is popular with friends and family.

This did not work, unfortunately. As another said, a rare miss. with big artichokes, it really does not work, maybe smaller ones would be okay. I'll stick to steaming.

40 minutes in the oven is too long. 20 minutes is the right number for a healthy fresh artichoke. The chock had little flavor after 40 minutes,

wonderful recipe - I had a jar of Hellman's that was almost empty so I mised the sauce in the jar, likely using less than a cup - doubled the anchovies and capers cause we love them, left out the garlic cause sometimes we don't want garlice and added a teaspoon or so of dijon mustard - wonderful!!!

After 100 years of cooking large artichokes with steam, I purchased small artichokes and gave this a try. They were amazing! As good as any hip new restaurant in LA. Total revelation!

This was SO tedious and turned out tough hearts and leaves, and with that, a slightly burnt taste given the roasting. Back to steaming.

This is a terrific recipe that my wife and I have made a few times. You can cut the aioli amount in half for two artichokes and you can use a tablespoon of anchovy paste in lieu of anchovies. It’s easier to vary the amount and you don’t have to open a tin or jar of anchovies. You can ad lib a bit with the aioli but if you basically follow the artichoke roasting directions and use generous amounts of olive oil and course salt and pepper this is a simple and super delicious dish.

This was one of the best and easiest Artichoke recipes - truly delicious and of course you can use any dipping sauce you want - it will now be a family favorite - ENJOY

Used Trader Joe’s frozen artichoke hearts. Not as flavorful as from fresh, but soooo much easier. Next time I’ll try canned in water/oil. I also doubled the ingredients added to the mayo, and tossed chokes in oil rather than drizzling for better even roasting.

This was the most stunning and delicious artichoke preparation that I’ve had. I like that the artichokes are fairly unadorned as well as the color they took on from roasting. Had them as a spring appetizer outside with boulevardiers. Thank you!

It was a disaster!. Served it for dinner party for 10 and of course didn't try it out before. The sauce was great. The artichokes were inedible. Never got soft. Kept cooking them but only got slightly better. Should not have served but the sauce was great.

I loved the soaking/simmering/roasting method for the artichokes. The anchovy mayonnaise tasted too mayonnaisey and was too heavy, even after I added more lemon juice to try to balance out the richness. I used bottled mayo instead of homemade (that just seemed like too much work), and I wonder if that would have made the difference. I made a simple butter garlic sauce instead, and it was superb. If I were going to try the mayo sauce again, I would try 1 part mayo and 1 part greek yogurt.

I believe this is the only way to cook artichokes. Boiling them for 10 mins and then hitting them on high heat in the oven gives you the best flavor for the least amount of effort/time. And the mayo is so ridiculously delicious, just try the anchovies, they will completely disappear and no one will notice until you tell them the secret ingredient.

Wow! A simple preparation that makes the artichoke flavor the star!!My artichokes were larger than medium, so I quartered them. Steamed for 10-15 min then in the oven for 20-30 min. Using suggestions from others- thyme is better stuffed inbetween leaves. But I also stuffed sliced spring garlic which made all the difference! Also put slices of spring garlic underneath. Did not need the aioli! Serve with light red wine.

Anchovy mayo: half Japanese mayo and half Hellmans mayo. Used all the anchovies in a can so maybe 8 fillets. Used 4 garlic cloves. So good.

Followed Deborah Madison's instructions for trimming, rubbing with cut lemon, then steamed for 15", followed by roasting about 25-30". Added thyme, garlic cloves, bayleaf and a little bit of water to roasting pan. Covered pan loosely the last 5-10" to prevent over browning. Used less anchovy in the aioli.Everyone really liked them!