salsa verde (“green sauce”), which is often more mild than its red counterpart,
gets its brilliant color from fresh green herbs such as parsley, chives, and
oregano. It’s also a great complement to chicken, fish, and beef. Cut down prep time with our guide to
cleaning and trimming artichokes.
Serves 4 to
4 large artichokes (about 3-1/2 lb.)
2 large lemons, cut in half, plus 2 Tbs. fresh lemon juice
1/2 cup lightly packed fresh flat-leaf parsley leaves
15 fresh chives (about 6 inches long)
2 Tbs. fresh oregano leaves
4 oil-packed anchovies, patted dry and minced
2 medium cloves garlic, minced
1/2 tsp. sweet paprika
1/4 tsp. crushed red pepper flakes
1/2 cup extra-virgin olive oil
2 Tbs. red wine vinegar
Kosher salt and freshly ground black pepper
Canola oil for the grill
Snap off the dark-green outer leaves of one of the
artichokes until only the pale, tender inner leaves remain.
Cut off the
top third of the artichoke and all but 1/2 inch of the stem.
paring knife, peel away the tough outer layer of the stem and remove the base
of the leaves all around.
the remaining artichokes.
Squeeze the lemon halves into a large bowl of cold water and
soak the artichokes for about 10 minutes to loosen any sand or grit.
rinse the artichokes with cold water to remove any remaining sand.
Put 1 inch of water in a pot wide enough to hold all the
artichokes in a single layer.
steamer rack in the pot; it should rest just above the water, not touching it.
water to a simmer over medium heat.
Arrange the artichokes, stem end up, in the steamer.
pot and adjust the heat so the water is at a simmer and the artichokes steam
a knife pierces the bottoms easily, 30 to 45 minutes, depending on size.
occasionally to be sure the water hasn’t boiled away.)
end up, on several layers of paper towel until completely cool.
Meanwhile, add the parsley, chives, and oregano to a food
processor and pulse until finely chopped.
anchovies, garlic, paprika, and crushed red pepper and pulse to combine.
motor running add the oil, vinegar, and lemon juice.
taste with salt and pepper.
salsa verde sit for at least 30 minutes for the flavors to meld.
Halve the artichokes lengthwise.
fingers, remove the purple center leaves and using a small spoon, scoop out the
Halve lengthwise again.
Heat a gas or charcoal grill to medium (350°F to 375°F).
Lay a large piece of aluminum foil directly on
the grill and brush with oil.
Brush the artichokes on all sides with the salsa verde.
grill marks form and the artichokes are heated through, about 5 minutes.
immediately with the remaining salsa verde.