Roasted Anchovies with Artichoke
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dishes because it comes together in less than an hour and costs very little to make. Fresh anchovies are an underrated gem that roast beautifully, becoming tender and less intensely fishy than you might expect. Paired with artichoke hearts, which are packed with antioxidants and fiber, this simple Mediterranean combination is both delicious and nourishing. The garlic, lemon, and red pepper flakes create a bright, warming sauce that brings everything together effortlessly. It's the kind of honest, unfussy cooking that feels fancy but requires minimal effort.
Ella x
Ingredients
- ½ kgfresh anchovies(gutted and cleaned)
- ¾ kgartichoke hearts(quartered and trimmed)
- 6 tablespoonsextra virgin olive oil
- 4garlic cloves(thinly sliced)
- 3 tablespoonsfresh lemon juice
- ½ teaspoonred pepper flakes
- 59 mlfresh parsley(chopped)
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the cleaned anchovies dry with paper towels and arrange them on one section of a large baking sheet.
Tip: Dry anchovies roast more evenly and develop better texture.
- 2
Toss the artichoke quarters with 3 tablespoons of olive oil, salt, and pepper. Spread them on the other section of the baking sheet, keeping them separate from the anchovies.
Tip: Keeping ingredients separate prevents flavors from mingling prematurely.
- 3
Roast both for 20-25 minutes, stirring the artichokes halfway through, until they're golden and crispy and the anchovies are lightly browned.
Tip: The artichokes should develop caramelized edges for best flavor.
- 4
While roasting, warm the remaining 3 tablespoons of olive oil in a small pan over medium heat and add the sliced garlic and red pepper flakes. Cook for 2 minutes until fragrant but not browned.
Tip: Watch the garlic closely to avoid burning it.
- 5
Remove the baking sheet from the oven and transfer the roasted ingredients to a serving platter, combining them carefully.
Tip: Use a wide spatula to preserve the presentation of the delicate anchovies.
- 6
Drizzle the warm garlic oil over the roasted anchovies and artichokes, then squeeze fresh lemon juice over everything.
Tip: The warm oil carries the garlic flavor throughout the dish.
- 7
Finish with a sprinkle of fresh parsley, lemon zest, and an additional pinch of sea salt. Serve immediately while still warm.
Tip: Fresh herbs added at the end brighten the rich roasted flavors.
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