Photo: Annabelle Breakey

YieldsMakes 3/4 cup (serving size: 2 tbsp.)
AuthorElaine Johnson

Briny capers and anchovies and a touch of brightness from lemon make this sauce a winner with grilled or steamed artichokes.

How to Make It

1

In a bowl, whisk together all ingredients. Stir before using.

Ingredients

 1/2 cup extra-virgin olive oil
 2 tablespoons lemon juice
 3 chopped canned anchovy fillets
 1/4 teaspoon kosher salt
 1/4 teaspoon pepper
 2 tablespoons chopped, drained brined capers
 1/4 cup chopped flat-leaf parsley

Directions

1

In a bowl, whisk together all ingredients. Stir before using.

Caper Sauce