Artichokes Stuffed with Basil Pesto

This recipe is adapted from Vegetarian Times magazine recipe Artichokes Stuffed with Arugula Pesto from the April/May 2013 issue on page 50.

-1 small lemon, sliced
-1 tsp. sea salt, optional
-2 large artichokes, stems trimmed to ½ inch
-1 ½ cups tightly packed chopped basil
-1/4 cup raw or roasted unsalted cashews
-1/4 cup olive oil
-2 Tbs. lemon juice
-2 small garlic cloves, minced
-¾ tsp. salt
-½ tsp. red pepper flakes
-½ tsp. low-sodium soy sauce
-½ tsp. ground black pepper

In a large pot bring salted lemon water to a boil.
Add the artichokes, return to a boil.
Reduce to a simmer, cover the pot and cook for 35-40 minutes.
Remove the artichokes from the water (save the large pot of water).
Cut the stems off the artichokes.
Carefully pull aside the inside leaves and remove the center chokes.
Be careful! Steam will be escaping.

All of the insides.
Mix all of the other ingredients together in a blender.

Spoon into the center of the artichokes.

This was my first time ever working with artichokes and it wasn't nearly as difficult as I thought I would be. However, J and my dad hated this recipe, I essentially ate the whole thing by myself (that's how much they hated it). They were a little put off with eating the artichoke, I really thought it was fine. If you like vegetables and like to try new vegetables I think this is a good recipe to try. The pesto was fantastic regardless, I will be using the pesto recipe again for all recipes!


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