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Steamed Artichokes with Italian Style Tomato Salsa Verde - CaliZona

2 servings

Ingredients

  • 2 Large Artichokes

Sauce

  • 1/2 Cup Tomatoes - about 1 Tomato - minced
  • 1/4 Cup Asiago Cheese - finely shredded
  • 1/4 Cup Parsley - minced
  • 1/2 Cup Basil - minced
  • 3 Tablespoons Chives - minced
  • 2 Tablespoons Mint - minced
  • 1 Tablespoon Capers - roughly chopped
  • 2 Garlic - minced
  • 1 Shallot - minced
  • 1 Tablespoon Lemon Juice - fresh squeezed
  • 1/4 Teaspoon Lemon Zest - micro planed
  • 1/4 Cup + 2 Tablespoons Extra Virgin Olive Oil
  • 1 1/2 Teaspoons White Wine Vinegar or to taste
  • 1/2 Teaspoon Crushed Red Peppers
  • 1/2 Teaspoon Sea Salt - or to taste

Instructions

Artichokes

  1. Cut off the stem and about 1 1/2 inches of the top, then with scissors cut the tips of each leaf.
  2. Place them in a large pot of boiling water and place a wet towel on top to keep them wet and immersed during cooking.
  3. Boil for about 35 - 50 minutes, depending on the size. Don't cover or they can become bitter. Test a leaf to see if it's ready, it should pull out easily. You don't want to overcook.
  4. While artichokes are cooking make the sauce

Sauce

  1. Mince the tomato into tiny pieces, finely shred the Asiago, coarsely chop herbs and capers, mince the shallots, mince the garlic, with a lemon juicer, juice the lemon, measure and add to a medium-sized bowl.
  2. Measure and add the olive oil, vinegar, salt and pepper then mix well.
  3. Let sit a bit to incorporate flavors.
  4. I often make a double batch of sauce to enjoy later with a nice loaf of bread!

Assembly

  1. Serve them on a plate and slightly spread the leaves apart and drizzle some sauce on top.
  2. You can also serve the sauce on the side, it is less messy.