Steamed Artichokes With Salsa Verde

Name: Steamed Artichokes With Salsa Verde
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 fillet anchovy fillet; 4 mediums globe artichokes; 2 Tbsps drained capers, rinsed; 1 teaspoons fennel seeds; 2 Tbsps fresh tarragon leaves; 2 garlic cloves, coarsely chopped; 1 lemon; 118 milliliters extra-virgin olive oil; 118 milliliters fresh Italian parsley leaves; 1 pinch Pinch of dried crushed red pepper; 3 Tbsps chopped shallot; 2 teaspoons Sherry wine vinegar; 2 Tbsps whipping cream

You can never have too many side dish recipes, so give Steamed Artichokes With Salsa Verde a try. This recipe serves 4. Watching your figure? This gluten free, primal, and pescatarian recipe has 350 calories, 6g of protein, and 30g of fat per serving. This recipe covers 18% of your daily requirements of vitamins and minerals. If you have pepper, parsley leaves, capers, and a few other ingredients on hand, you can make it. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes roughly 2 hours and 50 minutes.

Instructions

Heat small skillet over medium heat.

Equipment you will use

Frying Pan

Add fennel seeds and toast until aromatic and beginning to darken, about 2 minutes.

Ingredients you will need

Fennel Seeds

Toast

Transfer seeds to processor.

Ingredients you will need

Seeds

Add parsley, capers, shallot, garlic, tarragon, anchovy, and crushed red pepper to processor. Puree until coarse paste forms, scraping down sides occasionally.

Ingredients you will need

Red Pepper Flakes

Tarragon

Anchovies

Parsley

Shallot

Capers

Garlic

Transfer to medium bowl.

Equipment you will use

Bowl

Whisk in oil, cream, and vinegar. Season with salt and pepper. DO AHEAD Salsa verde can be made 2 hours ahead.

Ingredients you will need

Salt And Pepper

Salsa Verde

Vinegar

Cream

Cooking Oil

Equipment you will use

Whisk

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.

Ingredients you will need

Artichoke

Juice

Lemon

Base

Dry Seasoning Rub

Equipment you will use

Kitchen Scissors

Place rack on bottom of large pot.

Equipment you will use

Pot

Add enough water just to touch rack. Bring to boil.

Ingredients you will need

Water

Place artichokes on rack in pot. Reduce heat to medium, cover, and steam artichokes until tender, adding more water if necessary, about 30 minutes.

Ingredients you will need

Artichoke

Water

Equipment you will use

Pot

Transfer 1 artichoke to each of 4 plates. Cool 10 minutes. Divide salsa verde among 4 small bowls and serve alongside artichokes.

Ingredients you will need

Salsa Verde

Artichoke

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

1fillet

anchovy fillet 4mediums

globe artichokes 2Tbsps

drained capers, rinsed 1teaspoons

fennel seeds 2Tbsps

fresh tarragon leaves 2

garlic cloves, coarsely chopped 1

lemon 118milliliters

extra-virgin olive oil 118milliliters

fresh Italian parsley leaves 1pinch

Pinch of dried crushed red pepper 3Tbsps

chopped shallot 2teaspoons

Sherry wine vinegar 2Tbsps

whipping cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Francis Ford Coppolan Oregon Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.