Spicy Brussels Sprouts with Fried Capers

I know, who likes Brussel Sprouts?  Well, I found this recipe in the November 2009 issue of Sunset Magazine (thanks to Jessica Battilana).  It is easy to make and tastes great.  So, give it a try.  The recipe is for 2 pounds of sprouts, so adjust as needed.

Ingredients

• 2 lbs. brussel sprouts, trimmed and halved
• 1/2 cup drained brined capers
• 1/3 cup EVOO
• 2 garlic cloves, minced
• 3 oil-packed anchovy fillets, finely chopped
• 1/2 to 3/4 teas. red chile flakes
• 1/2 lemon

Procedure

• Bring large pot of salted water to a boil.  Add sprouts and cook just until tender and bright green - about 5-6 minutes. Drain and set aside.
• Meanwhile, blot capers on a paper twoel.  Heat oil in large saute pan over high-medium heat. Add capers and cook, stirring carefully (mixture will splatter) until capers start to open and are brown and crispy - about 5 minutes (watch carefully).  With slotted spoon, transfer capers to a paper towel to drain. 
• Add garlic and anchovies to oil in saute pan and cook until fragrant - about 1 minute (watch carefully and do not burn).
• Add sprouts and red chile flakes and stir to coat with sauted oil.  Cook, stirring occasionally, until starting to brown - about 5 minutes.  Transfer to a serving plate and sprinkle with capers and squeese of lemon and toss.