Steamed Artichokes with Salsa Verde
Steamed Artichokes with Salsa Verde is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Heat small skillet over medium heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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 occasionally.
Transfer to medium bowl.
Whisk in oil, cream, and vinegar.
Season with salt and pepper.
DO AHEAD Salsa verde 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 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.
Transfer 1 artichoke to each of 4 plates.
Cool 10 minutes.
Divide salsa verde among 4 small bowls and serve alongside artichokes.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.