Steamed Artichokes with Salsa Verde

Steamed Artichokes with Salsa Verde
Photo by Brian Leatart

Ingredients

  • 1 ½ tablespoons fresh tarragon leaves
  • ½ cup extra-virgin olive oil
  • ½ lemon
  • 2 tablespoons whipping cream
  • 2 teaspoons Sherry wine vinegar
  • 4 medium globe artichokes
  • 2 garlic cloves
  • + 6 more ingredients
    • 1 anchovy fillet
    • ½ teaspoon fennel seeds
    • 1 Pinch dried crushed red pepper
    • ½ cup fresh Italian parsley
    • 2 tablespoons capers
    • 3 tablespoons shallot

Heat small skillet over medium heat. Add fennel seeds and toast until aromatic and beginning to darken, about 2 minutes. Transfer seeds to processor. Add parsley, capers, shallot, garlic, tarragon, anchovy, and crushed red pepper to processor. Puree until coarse paste forms, scraping down sides o...

View full recipe at Epicurious

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