Crispy Artichoke Flowers with Salsa Verde

Crispy Artichoke Flowers with Salsa Verde
Photo by Anna Williams


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

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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