Artichokes with Anchoïade

Ingredients

• 1 large lemon, halved, plus 2 tablespoons fresh lemon juice
• 6 large artichokes
• 6 cups water
• 4 thyme sprigs
• 7 garlic cloves—4 halved, 3 coarsely chopped
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• Two 3-ounce jars oil-packed anchovies, drained and chopped
• 2/3 cup green olives, such as Picholine, pitted and chopped
• 2 tablespoons sherry vinegar
• 1/4 cup grapeseed oil
• 1/2 teaspoon finely grated lemon zest
• Freshly ground pepper

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