Caper Mint Sauce Recipes

EASY MINT SAUCE

Steps:

• Put the mint, parsley and capers in the small bowl of a food processor and blitz until finely chopped.
• Add the oil, sugar, vinegar and lemon zest and blitz again until smooth. Season to taste and serve.

GRILLED BABY ARTICHOKES WITH CAPER-MINT SAUCE

Steps:

• Make sauce:
• Stir together all sauce ingredients with pepper to taste. Trim and cook artichokes: Combine 1 qt cold water and lemon juice in a large bowl. Working with 1 artichoke at a time, bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Trim pointed tips of leaves with kitchen shears, then cut a thin slice from end of stem to expose a fresh cross section. Trim dark green fibrous parts from base and stem of artichoke, being careful not to break off stem. Halve artichoke lengthwise. Remove fuzzy center and any pointed inner leaves. Put in bowl of lemon water.
• Drain artichokes, then cook in a large pot of boiling salted water (1 Tbsp salt for 5 qt water) until tender, about 8 minutes. Drain and transfer to an ice bath to stop cooking. Drain well.
• Grill artichokes:
• Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
• Toss artichokes with oil in a bowl. Oil grill rack, then grill artichokes, cut sides down, covered only if using a gas grill, turning once, until golden brown in spots, 6 to 8 minutes. Serve drizzled with sauce.

CAPER-MINT SAUCE

Steps:

• Pulse capers in a food processor until roughly chopped.
• Add mint, lemon zest and juice, and shallots, and pulse until the mint is roughly chopped.
• Add the olive oil in a slow, steady stream, pulsing until combined but still of a coarse texture.

SALSA VERDE (CAPER AND PARSLEY SAUCE)

Steps:

• If using capers packed in salt, in a small bowl soak in water to cover by 2 inches for 15 minutes and drain. In a food processor combine all ingredients except vinegar and finely chop. Salsa verde may be prepared up to this point 1 day ahead and chilled, covered. Bring salsa verde to room temperature before proceeding. Just before serving, stir in vinegar.