Steamed Artichokes with Salsa Verde

Steamed Artichokes with Salsa Verde
Photo by Brian Leatart

Ingredients

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

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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