Crispy Artichoke Flowers with Salsa Verde

Crispy Artichoke Flowers with Salsa Verde
Photo by Anna Williams


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

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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