Back to the list

Anchoïade with seasonal vegetables

10 minutes
4 people
  • 4 purple artichokes
  • 4 carrots with leaves
  • 1 stalk of celery
  • 1 green pepper
  • 1 red pepper
  • 1 yellow pepper
  • 20 mini-tomatoes


  • 200 g anchovy fillets in salt
  • 2 garlic cloves
  • 1 tsp vinegar
  • 15 cl olive oil

Prepare the anchoïade: Wash the anchovies and plunge into cold water for 15 minutes to desalt them. Dry the anchovies well, then put them in the mixer bowl with the garlic and vinegar. Mix while slowly adding in the oil to “thicken” the anchoïade.

How to serve

Wash and chop the vegetables. Place them in the serving dish along with the anchoïade in a bowl.