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Steamed Artichokes with Salsa Verde
- 1 teaspoon fennel seeds
- 1/2 cup fresh Italian parsley leaves
- 2 tablespoons drained capers, rinsed
- 3 tablespoons chopped shallot
- 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
- 1/2 lemon
Directions:View on Bon Appetit
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