My sister asked recently if I would post some artichoke recipes. Her timing was perfect, because the game plan was to have an epic week of artichokes featured right here.
Yesterday, however, turned into something of an artichoke fail. I had discovered an intriguing recipe that incorporated more of the artichoke than you would typically find, retaining some of the green leaves, and slicing across the length of it so that you also kept that lovely, distinct artichoke silhouette. I figured this would look like hot shit on a pizza. Well, for one thing, those green leaves never became soft enough to enjoy chewing, even after much gentle coaxing over medium heat, and for another, the recipe never addressed the messy reality of all that unpalatable fuzz in the middle, which I got rid of, but which also compromised that attractive silhouette. In the end, the leaves had to be removed anyway, so after much frustrating labor, I was left with the fussy two-hour version of artichoke hearts. C’est la vie. It’s impossible to succeed with every new attempt in the kitchen.
Today, to play it safe, I opted for artichoke pesto, which I’ve made before, and which is one of those splendidly, successfully easy dishes that you can partner with almost anything – pasta, vegetables, sandwiches, crostini.
1 14 oz. container artichoke hearts
1/2 c walnuts
1/4 c chopped parsley
1/4 c olive oil
2 cloves garlic
1 Tbs lemon juice
salt + pepper to taste
Drain artichoke hearts. Combine all ingredients in a food processor until blended. Serve in the same manner as a basil pesto.