HAPPY MOTHER'S DAY!

Life have caught up with me recently, and I am guilty of neglecting my little blog here. But I hope to catch up with some yummy post when school gets out and the summer holiday begins (crossing fingers!)

I thank you all for popping over here regularly to check on me, and I promise to be more proactive on blogging soon. Meantime, here's wishing everyone a very HAPPY MOTHER'S DAY! :)

Found some beautiful artichokes recently at the farmer's market, and this is what I made.....Steamed artichokes with salsa verde
1/4 teaspoon fennel seeds
1/4 cup fresh Italian parsley leaves
1 tablespoons drained capers, rinsed
2 tablespoons chopped shallot
1 garlic cloves, coarsely chopped
2/3 tablespoons fresh tarragon leaves
1 tsp asian fish sauce or 1/2 anchovy
Pinch of dried crushed red pepper
1/4 cup extra-virgin olive oil
1 tablespoons whipping cream (omitted)
1 teaspoons Sherry wine vinegar

2 medium globe artichokes
1/4 lemon sliced in 2

Heat small skillet over medium heat. Add fennel seeds and toast until aromatic and beginning to darken, about 2 minutes. Transfer seeds to processor. Add parsley, capers, shallot, garlic, tarragon, fish sauce or anchovy, and crushed red pepper to processor. In a small food processor, puree until coarse paste forms, scraping down sides occasionally. Transfer to medium bowl. Whisk in oil, cream, and vinegar. Season with salt and pepper.

DO AHEAD Salsa verde can be made 2 hours ahead. Let stand at room temperature.

Lay 1 artichoke on its side and cut off top third; cut off stem at base of artichoke. Using scissors, cut top 1/2 inch off each remaining leaf. Rub all cut surfaces with lemon, squeezing slightly to release juice. Repeat with remaining artichoke.

Place rack on bottom of large pot. Add enough water just to touch rack. Bring to boil. Place artichokes on rack in pot. Reduce heat to medium, cover, and steam artichokes until tender, adding more water if necessary, about 30 minutes.

Transfer each artichoke to plate. Cool for about 10 minutes. Divide salsa verde among 2 small bowls and serve alongside artichokes.

Recipe adapted from Molly Stevens in Bon Appetit magazine.