Ingredients
For sauce
- 1/2 cup extra-virgin olive oil
- 6 flat anchovy fillets, drained, patted dry, and minced
- 2 1/2 tablespoons drained capers, rinsed and finely chopped
- 1/4 cup finely chopped mint
- 1 teaspoon white-wine vinegar
For artichokes
- 1 tablespoon fresh lemon juice
- 12 baby artichokes (31/2 by 2 inches; see cook’s note, below; 1/2 lb total)
- 2 tablespoons olive oil
Description
Mint And Capers Is A Combination That Flatters Artichokes—and Somehow, With The Added Grill Flavor, The Effect Is Doubled Here.
Gourmet Magazine
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