Steamed Artichokes with Salsa Verde

Steamed Artichokes with Salsa Verde
Photo by Brian Leatart

Ingredients

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

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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