1 cup chopped artichoke heart preferably from fresh ( about 2 medium )
1 medium shallot minced
Juice and zest from 1 lemon
1 T. sherry wine vinegar
1 large bunch of flat leaf parsley minced
2 T. capers rinsed and drained
1/2 cup of Castelvetrano olives chopped
1/2 cup of very good quality extra virgin olive oil
Pinch of crushed red chile
Salt and pepper to taste
Combine above to form a coarse salsa.
Great on grilled fish or steak
Photo of sautéed Halibut with salsa verde.
Enjoy the season!!!!
Jim
