Steamed Artichokes With Salsa Verde
Serves: 2
Terry Wiza
1 January 1970
Based on User reviews:
57
Spice
45
Sweetness
45
Sourness
45
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 tsp
Fennel Seed2 tbsps
Capers (drained, rinsed)3 tbsps
Shallot (chopped)1 cup
Extra-Virgin Olive Oil2 tbsps
Whipping Cream2 tsps
Sherry Wine Vinegar4 medium
Artichoke (globe)1
LemonDirections:
1
Repeat with remaining artichokes
2
Heat small skillet over medium heat
3
Add fennel seeds and toast until aromatic and beginning to darken, about 2 minutes
4
Transfer seeds to processor
5
Add parsley, capers, shallot, garlic, tarragon, anchovy, and crushed red pepper to processor
6
Puree until coarse paste forms, scraping down sides occasionally
7
Transfer to medium bowl
8
Whisk in oil, cream, and vinegar
9
Season with salt and pepper
10
DO AHEAD Salsa verde can be made 2 hours ahead
11
Let stand at room temperature
12
Lay 1 artichoke on its side and cut off top third; cut off stem at base of artichoke
13
Using scissors, cut top 1/2 inch off each remaining leaf
14
Rub all cut surfaces with lemon, squeezing slightly to release juice
15
Place rack on bottom of large pot
16
Add enough water just to touch rack
17
Bring to boil
18
Place artichokes on rack in pot
19
Reduce heat to medium, cover, and steam artichokes until tender, adding more water if necessary, about 30 minutes
20
Transfer 1 artichoke to each of 4 plates
21
Cool 10 minutes
22
Divide salsa verde among 4 small bowls and serve alongside artichokes
23
Heat small skillet over medium heat
24
Add fennel seeds and toast until aromatic and beginning to darken, about 2 minutes
25
Transfer seeds to processor
26
Add parsley, capers, shallot, garlic, tarragon, anchovy, and crushed red pepper to processor
27
Puree until coarse paste forms, scraping down sides occasionally
28
Transfer to medium bowl
29
Whisk in oil, cream, and vinegar
30
Season with salt and pepper
31
DO AHEAD Salsa verde can be made 2 hours ahead
32
Let stand at room temperature
33
Lay 1 artichoke on its side and cut off top third; cut off stem at base of artichoke
34
Using scissors, cut top 1/2 inch off each remaining leaf
35
Rub all cut surfaces with lemon, squeezing slightly to release juice
36
Repeat with remaining artichokes
37
Place rack on bottom of large pot
38
Add enough water just to touch rack
39
Bring to boil
40
Place artichokes on rack in pot
41
Reduce heat to medium, cover, and steam artichokes until tender, adding more water if necessary, about 30 minutes
42
Transfer 1 artichoke to each of 4 plates
43
Cool 10 minutes
44
Divide salsa verde among 4 small bowls and serve alongside artichokes