Grilled Baby Artichokes with Caper-Mint Sauce

Grilled Baby Artichokes with Caper-Mint Sauce
Photo by Ditte Isager


  • 1 teaspoon white-wine vinegar
  • 6 flat anchovy fillets
  • ¼ cup mint
  • ½ cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 12 baby artichokes
  • 2 ½ tablespoons capers
  • + 1 more ingredients
    • 2 tablespoons olive oil

Stir together all sauce ingredients with pepper to taste. Trim and cook artichokes: Combine 1 qt cold water and lemon juice in a large bowl. Working with 1 artichoke at a time, bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until ...

View full recipe at Epicurious


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