Artichokes for Sale on Market in the Rue Ste. Claire, Annecy, Haute Savoie, Rhone-Alpes, France
Artichokes for Sale...Rue Ste. Claire, Annecy, France
Ruth Tomlinson
Buy This at


WB01419_1.gif (1881 bytes)

La Belle Cuisine - More Appetizer Recipes

WB01419_1.gif (1881 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Artichokes with Anchoļade



Chefs Catalog 

"The artichoke above all is a vegetable expression of civilized
living, of the long view, of increasing delight by anticipation and
crescendo. No wonder it was once regarded as an aphrodisiac."
~ Jane Grigson

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search  

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast  

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!






France, Provence-Alpes-Cote D'Azur, Cannes, Old Town Le Suquet, Market, Artichokes
France, Cannes, Old Town
Le Suquet, Market, Artichokes

Alan Copson
Buy This at








Barefoot in Paris:
Easy French Food
You Can Make at Home

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Art Print

Logan, Beth
Buy at

La Belle Cuisine


Artichokes with Anchoļade

Food & Wine Magazine's 2001
Cookbook: an Entire Year's Recipes

Food & Wine Books - Editor in Chief Judith Hill
© 2001 American Express Publishing Corp.

Food & Wine - One Year Subscription 


Anchoļade, the garlicky Provenēal dip made with anchovies
 green olives and extra-virgin olive oil, is usually served with
a mixed platter of raw and cooked vegetables, including

Serves 12

1 large lemon, halved, plus 2
tablespoons fresh lemon juice
6 large artichokes
6 cups water
4 thyme sprigs
7 garlic cloves - 4 halved,
3 coarsely chopped
1/2 cup plus 2 tablespoons
extra-virgin olive oil
1 teaspoon kosher salt
Two 3-ounce jars oil-packed anchovies,
drained and chopped
2/3 cup green olives, such as Picholine,
pitted and chopped
2 tablespoons sherry vinegar
1/4 cup grapeseed oil
1/2 teaspoon finely grated lemon zest
Freshly ground pepper

1. Squeeze the lemon halves into a large bowl of water. Working with
1 artichoke at a time, snap off the outer leaves. Using a sharp knife,
cut off the top third of the artichoke. Peel the stem, leaving it long.
Cut the artichoke in half lengthwise. Using a spoon, scrape out the
furry choke. Cut each half lengthwise into thirds and add to the
lemon water.
2. In a large saucepan, combine the 6 cups of water with the thyme,
halved garlic, 2 tablespoons of the olive oil and the salt and bring
to a boil. Add the artichokes, cover and simmer over low heat
until tender, about 12 minutes. Drain and transfer to a large
platter to cool.
3. In a blender, puree the chopped garlic with the anchovies, olives,
vinegar and lemon juice. With the machine on, slowly pour in the
remaining 1/2 cup olive oil and the grapeseed oil to make a smooth
sauce. Scrape the dip into a bowl, stir in the lemon zest and season
with pepper. Serve the artichokes with the anchoļade at room
Recipe by Jean-Louis Palladin

Make Ahead
The artichokes and anchoļade can be refrigerated overnight.

The pronounced acidity in a good Blanc de Blancs Champagne stands
up to the acidity in the artichokes, which makes most wines taste
metallic and sweet. Look for an elegant Brut, such as the 1993
Billecart-Salmon or the 1993 Deutz.

Featured Archive Recipes:
Artichauts aux Crevettes
(Artichokes with Shrimp)

Baba Ghannouj
Baked Crab, Brie, and
Artichoke Dip

Eggplant "Caviar"
Eggplant Spread
Pāté d’Aubergine Provenēale
Ratatouille Dip

Index - Appetizer Recipes
Classic French Recipe Index!
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (1881 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2013 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: June 29, 2013.