Ingredients

1/2 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

Description

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