Steamed Artichokes with Salsa Verde

Steamed Artichokes with Salsa Verde
Photo by Brian Leatart

Ingredients

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

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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