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Ingredients

• For the seasoned 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
• For the artichokes:
• 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

Description

Serious Eats