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Categories: Appetizers, Sauces and condiments

Artichoke Pesto

Artichoke Pesto
Los Angeles Times

Beautiful spring artichokes, now in markets, are one of our most delicate vegetables. They're low in calories and high in vitamin C and fiber. Some of the most popular ways to enjoy artichokes, though, are high in fat. Skip the ... Read more

Total time: 1 hour 15 minutes | Makes about 1 cup pesto
Note: To test the freshness of an artichoke, squeeze it. It should make a squeaking sound if the leaves are firm and tight. Artichokes may be stored in a plastic bag in the refrigerator up to five days. Sprinkle a few drops of water in the bag before sealing to keep them moist.
  • 4 artichokes
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon olive oil
  • 1 teaspoon salt
  • Lemon wedges, for garnish
  • Chopped parsley, for garnish

Step 1Remove any bruised or damaged leaves from base of each artichoke. Trim stem, then cut off top quarter of each artichoke. Trim sharp end of leaves with scissors. Place artichokes upright in steamer, and steam 45 to 50 minutes until artichokes are tender and leaves easily pull free.

Step 2Remove leaves from artichokes; reserve. Scoop choke from bottom of each artichoke. Reserve 1 artichoke bottom for serving pesto.

Step 3Puree remaining artichoke bottoms with lemon juice until smooth. Add garlic, Parmesan, olive oil and salt, and puree until blended.

Step 4Arrange leaves in circular pattern on serving platter. Place reserved artichoke bottom in center of plate. Spoon pesto onto artichoke bottom. Arrange lemon wedges in decorative pattern around artichoke bottom. Sprinkle with chopped parsley.

Each tablespoon:
22 calories; 192 mg sodium; 1 mg cholesterol; 1 gram fat; 4 grams carbohydrates; 1 gram protein; 0.38 gram fiber.
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