Steamed Artichokes with Salsa Verde

Steamed Artichokes with Salsa Verde
Photo by Brian Leatart

Ingredients

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