We had a very green dinner tonight, Pesto Gnocchi and Steamed Artichokes with Salsa Verde. Should have waited until this Saturday to cook it, huh?
The salsa really has a nice flavor. It definitely needs lemon, though, so if you boil your artichokes instead of steaming them with lemon juice, be sure to add a few teaspoons of lemon juice to the salsa. We also skipped the whipping cream, one because I don’t do dairy, and two because it just seemed out of place?
Steamed Artichokes with Salsa Verde
Makes 4 servings. Recipe from Bon Appetit.
1/2 teaspoon fennel seeds
1/2 cup fresh italian parsley leaves
2 tablespoons drained capers, rinsed
3 tablespoons shallot, chopped
2 garlic cloves, coarsely chopped
1 1/2 tablespoons fresh tarragon leaves
1 anchovy fillet
pinch of dried crushed red pepper
1/2 cup extra-virgin olive oil
2 tablespoons whipping cream
2 teaspoons Sherry wine vinegar
4 medium globe artichokes
Head small skillet over medium heat. Add fennel seeds and toast until aromatic and beginning to darken, about 2 minutes. Transfer seeds to food processor. Add parsley, capers, shallot, garlic, tarragon, anchovy, and crushed red pepper to processor. Puree until coarse paste forms, scraping down sides occasionally. Transfer to medium bowl. Whisk in oil, cream, and vinegar. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature).
Lay 1 artichoke on its side and cut off top third; cut off stem at base of artichoke. Using scissors, cut top 1/2 inch off each remaining leaf. Rub all cut surfaces with lemon, squeezing slightly to release juice. Repeat with remaining artichokes.
Place rack on bottom of large pot. Add enough water just to touch rack. Bring to a boil. Place artichokes on rack in pot. Reduce heat to medium, cover, and steam artichokes until tender, adding more water if necessary, about 30 minutes.