Every Thursday on the Good Food Blog we share a recipe from our archives.
Marinated Anchovies with Artichokes Braised à la Greque
For the anchovies
- 2 whole anchovies
To marinate the anchovies – using your hands, remove the head and the backbones from the anchovies. This is best accomplished by pushing the flesh away from the bones with gentle pressure from your thumbs.
Marinate the anchovies with the following:
- 1 cup dry white wine
- 1/2 cup white wine vinegar
- 1 cup olive oil
- 1 bulb thinly sliced fennel (fronds reserved)
- 1 small sweet onion
- 1 small carrot peeled and cut into thin coins
- 2 cloves peeled garlic (thinly sliced)
- 1 tsp Italian chili flakes
- 20 or so parsley leaves
- 20 or so cilantro leaves
- Salt to season the fillets of anchovy
Mix together the wine, vinegar and the olive oil. Mix together the dry ingredients. Lay the dry ingredients out in a thin layer on a cookie sheet. Place the anchovy fillets on top of the vegetables in a single layer, season with salt. Add the liquid ingredients and cover with plastic wrap, refrigerate overnight.
For the artichokes:
- 4 large artichokes
- 2 small carrots
- 1 small freshly dug sweet onion peeled and cut into eight wedges
- 3 cloves fresh garlic peeled and cut into thirds
- 1 tsp coriander seed
- 1/2 tsp fennel seed
- 2 cups white wine
- 1/2 cup olive oil
- 1 bouquet of thyme, parsley stems and basil stems
- White vinegar to taste
- 20 basil leaves torn
- 8 small vine ripened Campari tomatoes, halved (available from Jaime farms, at the Wednesday and Sunday Santa Monica Farmers Markets)
Place a non-reactive saucepan on the fire (preferably La Creuset or the like). Add half of the olive oil, the garlic, the spices and the bouquet. When this begins to sizzle add the onions, carrots and the artichokes. Toss the mixture to coat with the olive oil and season with a generous pinch of salt. Sweat, for about two minutes over high heat. Add the white wine and cover the pan for five minutes. Remove the lid and add the remaining olive oil. Season with the vinegar to taste and continue to cook until the artichokes are tender. Rectify the seasoning and turn the fire off. By this time the liquid in the pan should appear slightly thickened. Check the flavor of the liquid and rectify the seasoning. Allow the artichokes to cool to room temperature in the pan. When they are cool transfer to as serving platter and add the torn basil leaves and the vine ripened tomatoes. Arrange the marinated anchovies on top of the braised artichokes, finish with a sprinkle of coarse sea salt and a drizzle of good olive oil and serve.