Crispy Artichoke Flowers with Salsa Verde

Crispy Artichoke Flowers with Salsa Verde
Photo by Anna Williams


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

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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