Steamed Artichokes with Salsa Verde

Steamed Artichokes with Salsa Verde
Photo by Brian Leatart

Ingredients

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