Grilled Artichokes with Anchovy Mayo and Cucumber-Lemon Salsa
Chef Tyler Florence created this recipe for grilled artichokes, which are garnished with two types of condiments: a dollop of anchovy mayo and a spoonful of cucumber-lemon salsa. To roast garlic for the anchovy mayo, cut the top off a head of garlic to expose the cloves. Place on a sheet of foil, drizzle with olive oil and season with salt. Fold the edges of the foil together to create a sealed pouch. Roast in a preheated 350°F oven for 25 to 30 minutes. When cool, squeeze out the roasted pulp as needed or store in the refrigerator for 3 to 4 days.
Estimated Nutrition (whole recipe, rough)
Counts 20 of 22 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 20 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Grapeseed Oil | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lemons
- 2 tsp. yellow mustard seeds
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup apple cider vinegar
- Pinch of kosher salt
- 2 or 3 fennel fronds
- 3 quarts water
- 1 lemon, cut in half
- 4 fresh thyme sprigs
- 2 garlic cloves
- 2 or 3 peppercorns
- 1 bay leaf
- 1 cup dry white wine
- 4 artichokes
- Extra-virgin olive oil as needed
- Kosher salt and freshly cracked pepper, to taste
- 2 egg whites
- 6 oil-packed anchovy fillets
- 1/2 tsp. Dijon mustard
- 1 tsp. roasted garlic (see note above)
- 2 tsp. fresh lemon juice
- 1 cup grapeseed oil
- Kosher salt and freshly cracked pepper, to taste
- 1 cup peeled and diced hothouse cucumber
- 1/3 cup lightly packed pickled lemon
- 1 Thai bird chili, finely sliced
- Extra-virgin olive oil as needed
- Kosher salt, to taste
- Fresh tarragon leaves for garnish
- Fresh flat-leaf parsley leaves for garnish