For 6-8

1-2 small artichokes per person
Salt

For the sauce
4 eggs, hard-boiled and shelled
1 very large bunch of soft green herbs (half-flat leaf parsley and the rest a mixture of chives, fennel, dill and/or coriander or one of these)
2 tins of anchovy fillets, drained and finely chopped
About 300ml of extra virgin olive oil
3 tablespoons of red wine vinegar
Black pepper



Cook your artichokes in boiling salted water for about 40 minutes. Darin them in the sink, face down, for 5 minutes and, when they’ve cooled a bit, give each a squeeze to get rid of any remaining water.

You can roughly chop the ingredients for the food in a food processor, but you want a coarse texture, not a purée, so it’s best done by hand. I break up the eggs roughly with the back of a fork and chop the herbs and the anchovies with a sharp knife. Mix the whole lot together with the oil and vinegar in a large bowl. You won’t need much salt because of the anchovies, but add plenty of pepper.

Give everyone an artichoke on the plate with enough room for a good dollop of sauce.

You’ll need a large bowl on the table for the discarded leaves (these make great mulch for the garden).

From Sarah Raven's Garden Cookbook by Sarah Raven
Bloomsbury

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