Monday, June 13, 2011

artichoke pesto

I love anything that has to do with artichokes.
I grew up eating them whole with butter.

But I found this recipe that uses canned artichokes.
Much easier.
And still just as tasty!

I just can't figure out how to include butter in this recipe...

Artichoke Pesto
Serves 7-8.
Adapted from GDL.
1 can of artichokes (or 8 ounces of frozen, thawed artichokes)
1/2 cup walnuts
1 lemon, zested and juiced
1 clove garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
2/3 cup Parmesan cheese

Drain and rinse your artichokes.  Set aside.

Toast the walnuts over medium-heat until toasty and fragrant.  Set aside to cool.

Throw the artichokes into a food processor.  (Or blender...)

Add cooled walnuts.


Lemon, zest and juice....

Salt and pepper....

Pulse a couple times to chop everything up.

Add the olive oil while the machine is running.

Nice and smooth!

Add Parmesan and spread over toasted baguettes!  Enjoy!


  1. I'd like some of this....

  2. Hmmmm....I'll get right on that :)


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