Crispy Artichoke Flowers with Salsa Verde

Crispy Artichoke Flowers with Salsa Verde
Photo by Anna Williams

Ingredients

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

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

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