Artichokes Bagna Cauda

• 4 globe artichokes
• Juice 1/2 lemon
• 3/4 cup olive oil
• 1 tablespoon unsalted butter
• 1 clove garlic, minced (green part removed)
• 6 anchovy fillets, chopped
• 3 tablespoon Italian parsley, chopped
• Freshly ground pepper to tast

1. Trim the stalks from the artichokes.
2. Place three inches water in a large pot (do not use aluminum) and add the lemon juice.
3. Simmer the artichokes until done (about 30 minutes).
4. Drain upside down and serve at room temperature.
5. Meanwhile, make the sauce.
6. Heat the olive oil in a small pan and add the butter.
7. When it has melted, add the garlic and saute for one to two minutes.
8. Do not allow it to brown.
9. Add the anchovies and cook over low heat, stirring constantly, until they have reduced to a paste.
10. Add the parsley and pepper and cool.
11. Serve the sauce on the side with the artichokes, using it as a dip.

artichokes, lemon, olive oil, unsalted butter, clove garlic, anchovy, italian parsley, freshly ground pepper

Taken from cooking.nytimes.com/recipes/3489 (may not work)