Artichoke Pesto

By á-174942

Ingredients

• 4 artichokes
• 2 tablespoons lemon juice
• 1 garlic clove minced
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon olive oil
• 1 teaspoon salt
• Lemon wedges for garnish
• Chopped parsley for garnish

Details

Servings 1

Preparation

Step 1

Remove 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. Remove leaves from artichokes; reserve.

Scoop choke from bottom of each artichoke. Reserve 1 artichoke bottom for serving pesto. Puree remaining artichoke bottoms with lemon juice until smooth. Add garlic, Parmesan, olive oil and salt, and puree until blended.

Arrange 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

This recipe yields about 1 cup pesto.

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