Globe artichokes with anchovy dressing

Method

1. Halve the artichokes lengthways, then put them in a large pan with cold water to cover. Squeeze in the juice of 2 of the lemon halves, then add the skins. Cover with a lid and bring to a simmer. Cook for about 30 minutes (see tip), checking to make sure the artichokes are kept immersed. Drain, then transfer the artichokes, cut-side down, to a wire rack over a tray to drain and cool fully.
2. For the dressing, put the olive oil, anchovies and oil, mustard, juice of the remaining lemon and the vinegar in a jar with plenty of black pepper. Secure the lid and shake well to emulsify, then taste and season (see Make Ahead). Add a splash of boiling water if it’s too thick.
3. Use a teaspoon to scoop out (and discard) the fibrous choke from the middle of the cooled artichokes. Pour the dressing into a small bowl and serve with the artichokes. Pull off the leaves and dip the ends into the dressing to nibble the fleshy bases, then scoop out the tender hearts and eat with the anchovy dressing.