“I have many memories of eating butter-dipped artichokes on the back porch with my parents,” says Jason Sweeney, the executive chef of Asheville Proper in North Carolina. “It was always a special treat.” He combines that artichoke nostalgia with his favorite sauce, a bright chimichurri, in a condiment that lends the perfect finish to steak or seafood. “The flavor is very herbaceous, as all chimichurris should be, and the artichokes bring an extra nutty, earthy, slightly sweet flavor.”
Artichoke Chimichurri
Yield: 2 cups
Try it on: steak sandwich or fried shrimp po’boy
Ingredients
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1 clove garlic, minced
1 shallot, minced
1 cup minced parsley, stems removed
1 cup minced oregano, stems removed
¼ cup minced tarragon, stems removed
¼ cup minced thyme, stems removed
1 (12 oz.) jar artichoke hearts, strained and minced
2 tsp. red pepper flakes
Half an orange, zested
2 tbsp. red wine vinegar
¼ cup sherry vinegar
¾ cup sunflower oil
1 tsp. salt, plus more to taste
Preparation
In a large bowl, combine garlic, shallot, parsley, oregano, tarragon, thyme, artichoke hearts, red pepper flakes, and orange zest. Whisk in vinegars, then the oil, and finally the salt, adjusting to taste. Keep in a small jar in the fridge for up to 5 days (the vibrant green color of the herbs fades around the second day, but the flavor holds up).