Artichoke with Anchovy Dip

Bring a large pot of water – big enough to fit the artichokes – to a boil with the lemon halves and the flour. Loosen the stems from the artichokes, pulling away as many of the fibers as possible.

Place the artichokes in the boiling water and set a deep plate on top of them to keep them upright and submerged. Cook the artichokes for about 45 minutes, until the bottom leaves come off easily.

Meanwhile, blend the olive oil, white wine vinegar, mustard, anchovies, and a pinch of pepper in a food processor. Add 1–2 tablespoons of the artichoke cooking water to taste.

Scoop the artichokes out of the water with a slotted spoon and place them on a serving platter. Serve the artichokes with the dip.