Steamed Artichokes with Mint Pesto

Real Simple
Steamed Artichokes with Mint Pesto
Steamed Artichokes with Mint Pesto

PREP TIME

30

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

Ingredients

  • 4

    large artichokes

  • 1

    lemon

  • 1

    cup fresh mint leaves

  • 1/3

    cup roasted cashews

  • 1

    small clove garlic

  • Kosher salt and black pepper

  • 1/3

    cup olive oil

Directions

Trim the artichokes. Grate 1 tspn lemon zest into a food processor. Halve the lemon. Steam the lemon halves and artichokes in a large saucepan until a paring knife inserted into an artichoke stem meets little resistance, 25 to 35 minutes (adding more water to pot if necessary). Add the mint, cashews, garlic, 1/2 tspn processor; pulse until finely chopped. Add the oil and process until almost smooth. Serve with the artichokes for dipping. The easiest way to prep artichokes: Step 1: Remove the top inch of the artichoke with a serrated knife, which will deftly saw through the tough outer leaves. Step 2: Trim the stem and peel off any blackened portions. Step 3: Snap off the small outer leaves around the bottom. Use kitchen shears to trim the pointy timps from the remaining leaves. Step 4: The choke - the inner prickly or hairy portion - can be removed before steaming (say, if you're stuffing the artichoke). Pry open the artichoke and use a melon baller to scoop out the choke. If serving whole, leave the choke intact. When steamed, it will pull away easily once exposed.

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