Ingredients:
- 9 fresh anchovies or small sardines, cleaned and fileted, heads removed
- Coarse kosher salt
- 3 lemons
- 2 stalks cardoons, washed
- 5 sprigs fresh thyme
- 2 bay leaves
- 2 tsp. black peppercorns
- 1 Tbsp. white wine vinegar
- 1 cup extra-virgin olive oil
- 1 shallot, peeled and finely diced
- 1 salt-packed whole anchovy or 2 flat oil-packed anchovy filets
- 1 clove garlic, crushed and peeled
- 2 stalks celery, thinly sliced on the bias
- Freshly ground black pepper
