- Vegetable Trimmer: A handhran device designed to quickly remove stems, leaves, and inedible parts from baby artichokes.
- Mandoline Slicer: For precision slicing of vegetables; optional for preparing artichoke hearts if desired.
- Grilling Mat: To place your artichokes on during grilling to ensure they don't stick or slide off the grill.
- Heavy-Duty Grill Pan: Specifically designed for cooking veggies with a larger surface area, reducing flipping and handling.
- Grill Brush: Essential for cleaning your grill pan without transferring food residue back onto the artichokes.
- Citrus Juicer: While not directly related to the recipe, having fresh lemon juice can enhance the flavor of grilled vegetables and is easy with this equipment.
- Measuring Cup Set: Useful for precise measurement of ingredients like olive oil or capers in your sauce.
- Mandoline Slicer with Grater: Multi-function tool for slicing and shredding, useful if you want to incorporate different textures into your dish.
- High-Quality Spatula: To safely turn the artichokes on the grill without damaging them or the pan.
- Digital Kitchen Scale (Optional): For precise measurement of ingredients, though not strictly necessary for this recipe.
1/2 cup extra-virgin olive oil
6 flat anchovy fillets, drained, patted dry, and minced
2 1/2 tablespoons drained capers, rinsed and finely chopped
1/4 cup finely chopped mint
1 tablespoon white-wine vinegar
1 tablespoon fresh lemon juice
s note, below; 1/2 pound total)",
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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