Steamed Artichokes with Salsa Verde

Steamed Artichokes with Salsa Verde
Photo by Brian Leatart

Ingredients

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

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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