Finally, come winter it's artichoke season. You'll find instructions on buying them and a number of recipes on site. And Ann just sent me her recipe for artichoke pesto:
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 2 cans drained artichoke hearts
- 5 cloves garlic
- 1/2 cup pistachios
- 1/3 cup capers
- 1 green onions
- A lemon
- 1 cup grated Parmigiano
- Olive oil
- Pasta
Preparation:
"I processed 5 cloves of garlic, 1/2 cup pistachios, 2 cans of drained artichoke hearts, 1/3 cup capers, 2 green onions, zest and juice of one lemon. After scraping down the sides and processing again, I added 1 cup grated Parmesan cheese. Then, with the motor running, I added enough extra virgin olive oil to make a pesto consistency. It made about 4 cups, which were sufficient for 4 one-pound (450 g) batches of cooked pasta. I used pistachios because they were the only nut I had available! Garnish the cooked dish with some minced parsley and quartered cherry tomatoes."
Sounds nice.
Sounds nice.
