Certified Pepe Artichokes Recipe

Trim and prepare

Rinse the artichokes under cold water. With a sharp chef's knife, cut about 1 inch from the top of each artichoke to remove the thorny tips. Trim the stem flush with the base so artichoke can sit upright; peel the tough outer layer of the stem if you plan to serve it. Using kitchen shears, snip the sharp tips off remaining outer leaves. Immediately rub the cut surfaces with half a lemon to prevent browning.

Cook artichokes

In a large pot, combine 2 liters water, the remaining lemon (halved), and 1 tablespoon kosher salt. Bring to a simmer. Place artichokes stem-side up in the pot (use a steaming basket if you have one). Cover and simmer gently for 25–35 minutes depending on size: test doneness by pulling a leaf — it should come away easily and the heart should be tender when pierced with a knife. Remove artichokes and drain upside down to shed excess water.

Make the pepe emulsion

In a food processor or blender, combine 6 garlic cloves, 2 anchovy fillets (if using), 2 tablespoons capers, 2 teaspoons coarsely ground black pepper, 1/4 cup fresh parsley, 2 tablespoons lemon juice, and 1/2 teaspoon salt. Pulse until roughly combined. With the motor running, stream in 1 cup extra-virgin olive oil slowly to create a thick, glossy emulsion. Scrape down sides and taste; adjust salt, pepper or lemon as needed. The mixture should be spreadable but loose enough to drizzle into the artichokes.

Optional add-ins and texture

If you prefer a little crunch, fold in 1/2 cup toasted breadcrumbs or 1/4 cup of the grated cheese to the emulsion. Alternatively, stir the cheese into the top of each artichoke later for a creamier finish.

Fill the artichokes

Using a spoon or small teaspoon, gently pry open the artichoke leaves and spoon the pepe emulsion between the leaves and onto the heart. Be generous — aim for about 2–3 tablespoons of emulsion per artichoke (adjust to taste). Reserve some emulsion for drizzling when serving.

Add cheese and crisp

Sprinkle each filled artichoke with about 2 tablespoons of freshly grated Parmesan or Pecorino. If using breadcrumbs, sprinkle them over the tops to add a crunchy finish.

Warm and meld flavors (optional)

Preheat the oven to 375°F (190°C). Place filled artichokes in a baking dish, cover loosely with foil, and warm for 10–12 minutes until heated through and cheese begins to melt. For a browned top, remove foil and broil 1–2 minutes while watching closely.

Serve

Transfer artichokes to a serving platter, drizzle any reserved pepe emulsion over the top, and serve with lemon wedges. Eat by pulling off leaves, scraping the inner flesh with your teeth, and finally removing the choke (if present) to enjoy the tender heart.