Recipe: artichoke with anchovy vinaigrette

In Fish from the Tin, fish expert Bart van Olphen shows how versatile, surprising and delicious canned fish can be. He even opened the very first Dutch ‘conserveria’. In the sleekly designed Tins & Fins shop on the Prinsengracht, only the very best canned fish is sold. Naturally, he also sells canned anchovies there, which you can use to make this incredibly delicious artichoke with anchovy vinaigrette. 

Bart: “You probably know it, especially if you’ve been to Paris: the ritual of plucking artichoke leaves. You dip each leaf into a rich vinaigrette, then scrape the tender end with your teeth. Leaf by leaf, you slowly work your way towards the ultimate reward: the artichoke heart.”

• Bring water with the lemon halves and flour to a boil in a large pan. Twist the stems off the artichokes (do not cut them) and pull away as many of the fibres as possible. Place the artichokes in gently boiling water and place a deep plate on the surface of the water so that the artichokes remain upright and submerged. Boil the artichokes for approximately 45 minutes, until you can easily pull off the lower leaves.
• Finely grind the anchovy fillets with the mustard and vinegar in a mortar. Add the olive oil drop by drop and finally 1–2 teaspoons of the artichoke cooking liquid. Season with pepper.
• Remove the artichokes from the water with a slotted spoon and place them on a serving dish. Allow them to cool slightly and serve with the anchovy vinaigrette.