Artichoke Heart and Anchovy Terrine with Lemon-Za'atar Drizzle

Instructions

1. 1

   Drain the artichoke hearts and pat them very dry. Chop them roughly.

   ~5 min
2. 2

   Finely chop the anchovy fillets. Mince the garlic.

   ~3 min
3. 3

   In a food processor, combine the chopped artichokes, minced garlic, chopped parsley, lemon zest, salt, and pepper. Pulse until finely chopped but not puréed.

   ~5 min
4. 4

   Add the eggs and heavy cream to the food processor. Process until just combined.

   ~2 min
5. 5

   Preheat oven to 325°F (160°C). Lightly grease a 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides.

   ~5 min
6. 6

   Arrange half of the chopped anchovy fillets in an even layer at the bottom of the prepared loaf pan.

   ~2 min
7. 7

   Spoon half of the artichoke mixture over the anchovies, spreading it evenly.

   ~2 min
8. 8

   Repeat the layers with the remaining anchovies and then the remaining artichoke mixture.

   ~3 min
9. 9

   Place the loaf pan in a larger baking dish. Pour hot water into the larger baking dish to come halfway up the sides of the loaf pan (water bath).

   ~5 min
10. 10

    Bake for 50-60 minutes, or until the terrine is set and a knife inserted near the center comes out clean.

    ~60 min
11. 11

    Remove the loaf pan from the water bath and let it cool to room temperature on a wire rack. Once cooled, cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight.

    ~10 min
12. 12

    To make the drizzle, whisk together the olive oil, lemon juice, and za'atar in a small bowl.

    ~2 min
13. 13

    To serve, use the parchment paper overhang to carefully lift the terrine from the pan. Slice into 1-inch thick portions and drizzle with the lemon-za'atar mixture.

    ~5 min