Nov 27, 2012

roasted artichokes with basil pistacchio pesto


i'll never get enough of the beauty of artichokes... they're so majestic! ooh, and the taste... i've sung many an ode to artichokes on this blog here (e.g. here, here, here and here) - and today i'm resisting to post yet another. however, one thing must be said: those stems..! have you seen those stems? that's quite unique in an artichoke, i believe. i had to try and roast them (as i never did with artichokes) - leaving a significant part of the beautiful stems on. feed them to people ou love, very much.

roasted artichokes with basil pistacchio pesto

ingredients:
5 purple artichokes (with long stems, though i think that's hard to specifically find)
2 lemons
2 bunches basil leaves
1 garlic clove
1/2 cup olive oil
1/4 cup pistacchios (unsalted)
fleur de sel
1 tsp. acacia honey

directions:
fill the basin with ice cold water. half one lemon and squeeze the juice into the basin. now prep the artichokes (i always wear gloves for it): remove the tough outer leaves, but leave the stems partly on. half the artichokes and remove the inner hay. place in the lemon ice water. preheat the oven to 220 degrees c / 400 degrees f, with the grill function turned on. brush each artichoke with some olive oil and sprinkle with a little salt. roast in the oven for about 20 minutes (the artichokes are allowed to turn dark brown but shouldn't turn black, or they're going to be very tough...). in the meantime, make the basil pistacchio pesto: combine the basil leaves, garlic, pistacchios, honey and about 1 tsp. fleur de sel with the olive oil in a food processor. blend until partly smooth (you won't want a cream, but more like a chunky salsa). remove the artichokes from the oven, and fill each heart with a spoonful of the pesto. serve warm.

No comments:

Post a Comment

thank you for reading fork and flower. always remember to eat dessert first. because life is short. we gotta embrace each day. xo scarlett