Cook The Book: Artichokes Basted With Anchovy Butter

• 8 tablespoons (4 ounces) unsalted butter, softened
• 4 salted anchovy fillets, rinsed, and finely chopped
• 2 garlic cloves, peeled, halved, germ removed, and grated on a Microplane grater
• 1 teaspoon kosher salt
• 1 teaspoon finely ground fresh black pepper
• 1 tablespoon freshly squeezed lemon juice
• 8 medium globe artichokes, 10 to 12 ounces each
• 3 to 4 lemons, halved and seeds removed
• Kosher salt, for salting the water
• About 1/4 cup canola or vegetable oil
• About 1/4 cup coarsely chopped flat-leaf parsley
• Fleur de sel

1. Preheat all grates of a well-oiled gas or charcoal grill to high.
2. Combine all of the butter ingredients together and set aside
3. Carefully remove the pan from the grill. Using a spoon, scoop the fuzzy choke from each of the halves. Transfer the cleaned halves to a new sheet pan. Using your hands or a brush, evenly, but lightly, coat both sides of the artichokes with canola oil.
4. Place the artichokes, cut side down, on the grate and grill until well marked and lightly charred, 2 to 3 minutes. Flip and repeat on the second side, grilling for 2 to 3 minutes. While still cut side up, place about 1/2 tablespoon of the butter in each of the cavities and allow it to melt. Squeeze lemon juice over the top and sprinkle with parsley and fleur de sel.
5. Remove the artichokes from grill and arrange on a serving platter.

unsalted butter, anchovy, garlic, kosher salt, black pepper, freshly squeezed lemon juice, artichokes, lemons, kosher salt, vegetable oil, flatleaf parsley

Taken from www.seriouseats.com/recipes/2009/05/cook-the-book-artichokes-basted-with-anchovy.html (may not work)