Steamed Artichokes with Salsa Verde

Ingredients

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

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