Steamed Artichokes with Mint Pesto

By á-34570

Real Simple

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

Preparation

Step 1

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.