Artichokes don’t need special recipes to be showcased. They are so good in their spring season that sometimes just boiling them and seasoning them in the simplest way is enough. To fully enjoy them, it’s necessary to buy them from a trusted greengrocer who might grow them privately and doesn’t use harmful chemicals like pesticides. Preferably, buy them even if they are smaller, but organic. They taste entirely different, and you can notice the difference. Artichokes with basil and parsley pesto are an excellent side dish to serve alongside both meat and fish.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 3 oz Genoese Pesto (Of basil)
- 1 bunch Parsley
- 1 clove Garlic
- 3 tbsps Extra virgin olive oil
- 2.2 lbs Artichokes
Tools
- Cutting board
- Pot
Preparation
Clean the artichokes by removing the outer leaves. Cut the stems of the artichokes (which can be used for a risotto) and the spiny part with a knife on a cutting board.
Then, divide the artichoke into four parts or halves if they are small and soak them in a bowl with water acidulated with half a squeezed lemon, to prevent them from turning black.
Bring a pot of abundant water to a boil. Immerse the artichokes and cook for about fifteen to twenty minutes. Drain and let them cool.
Place on a plate and add the ready-made Genoese basil pesto, the finely chopped parsley, and garlic. Finally, season with two or three tablespoons of extra virgin olive oil to enhance the flavor of this side dish.
Artichokes with Basil and Parsley Pesto
A tip for the artichoke recipe with basil and parsley pesto: Prefer homemade basil pesto to further enhance the recipe. Cook the artichokes without salt when using store-bought pesto. Packaged products use salt for preservation, so adding more is unnecessary. Also, check out Pinterest THE RECOVERING COOK
