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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

globe artichokes + anchovy butter

Autumn is my favourite time to eat. I love the coziness of slow-cooked stews and the simple comfort of mushrooms on toast. Before we get stuck into those flavours, enjoy the last of the globe artichokes steamed simply and dipped in butter.

Globe Artichokes with Rosemary Butter


Serves 2 to 4

Prep Time: 10 minutes

Cooking Time: 45 minutes


1 large artichoke

1 lemon

1 tablespoon of peppercorns

2 bay leaves


Olive oil

2 anchovy fillets in oil

100g butter

1 Rosemary sprig

Sourdough bread, to serve


  1. Slice the artichoke in half. Place the halves in a very large saucepan and cover them with water. If you don’t have a big enough pan, use two saucepans. You want the artichokes to have enough space so that they can cook evenly.
  1. Slice the lemon in half and add to the saucepan. Add the peppercorns, the bay leaves and a large pinch of salt to the water and bring it to the boil. Cover the saucepan with a lid (or tin foil) and simmer for 45 minutes.
  1. When the artichokes are nearly done, heat a little olive oil in a small saucepan. Finely slice the anchovy fillets and fry in the oil for 2 minutes, or until starting to dissolve. Add the butter and cook gently until the butter has melted. Pick the leaves the from the rosemary sprig and add to the butter.
  1. Serve the globe artichokes whole on a platter, with a large bowl of the rosemary butter on the side. Pick the petals from the artichoke and dip the soft end (the root of the petal) into the butter. Tightly grip the other end of the petal. Now pull the buttery root part of the petal into your mouth and pull through your teeth to remove the soft flesh of the petal. Discard the remaining part of the petal.
  1. Use a knife to scrape out the inedible fuzzy part of the artichoke. Underneath you’ll find the artichoke heart, the most tender and delicious part of the artichoke. Cut the heart into pieces and dip into the sauce, or enjoy on toast with a drizzle of rosemary butter.

Storecupboard Essential: Anchovies

Anchovies are a secret weapon when it comes to flavour. Lace your tomato pasta sauces with an undercurrent of this salty preserved fish and you’ve taken your dinner’s taste profile up a notch. The best I’ve come across is Ortiz anchovies in oil in a jar.

 Thi recipe first appeared in The Irish Independent on September 10th

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