Crispy Artichoke Flowers with Salsa Verde

Ingredients

• 2 tablespoons fresh flat-leaf parsley
• 2 lemons
• 1 tablespoon capers
• 1 tablespoon shallot
• 3 tablespoons extra-virgin olive oil
• ¹/₈ teaspoon anchovy paste
• 1 tablespoon fresh lemon juice
• + 2 more ingredients
• • 4 cups olive oil
  • 6 small (not baby) artichokes

Fill a large bowl with 6 cups cold water and squeeze juice from 1 lemon into bowl. Cut stems of artichokes flush with base. Bend back outer leaves of 1 artichoke until they snap off close to base, then discard several more layers of leaves in same manner until exposed leaves are pale green at top...

View full recipe at Epicurious