Quick and Creamy Artichoke Pesto: The Easy Recipe Without Bitterness for Bruschetta and Pasta
I’m from Genoa and I confess that PESTO is an obsession for me — not only the famous Genovese BASIL PESTO, but every kind of pesto.
The word pesto simply refers to the method of preparation — to pound it — although today almost everyone uses a blender.
In my ongoing search for different pesto variations (artichoke PESTO couldn’t be missing!)
The main issue when making artichoke pesto is often the bitter aftertaste that artichokes, even frozen ones, can impart.
The other challenge is achieving a truly smooth and creamy consistency, without the pâté being too grainy or separated.
The secret to a perfect, creamy pesto is using fresh, acidic ingredients (lemon) to balance the bitterness, and the correct blending sequence to emulsify the oil and obtain a velvety texture.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Easter
- Energy 334.27 (Kcal)
- Carbohydrates 3.76 (g) of which sugars 0.56 (g)
- Proteins 7.18 (g)
- Fat 34.05 (g) of which saturated 7.02 (g)of which unsaturated 6.13 (g)
- Fibers 1.51 (g)
- Sodium 241.56 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
WHAT YOU NEED TO MAKE ARTICHOKE PESTO
- 4 artichokes
- 2/3 cup extra virgin olive oil
- 1 cup Parmigiano-Reggiano (grated)
- 2 oz pine nuts
- 1 clove garlic
- A few leaves mint (optional)
- 1 lemon
- to taste Salt
Tools
- Bowl
- Pot
- Blender
HOW TO MAKE ARTICHOKE PESTO: The Anti-Bitter Technique
If you use frozen artichokes, thaw them and squeeze them well (or blanch them quickly to remove bitter residues). If you use jarred artichokes in oil, drain them very carefully.
First, clean the artichokes thoroughly by removing the outer leaves and cutting away the toughest part of the stem. Then trim the tips. Cut the artichokes in half and remove the inner choke. Once cleaned, slice them thinly and place them in a bowl with water and lemon to prevent browning.
Next, boil the artichokes in salted water for 10 minutes. Drain them and place them in the blender jar. Blend them together with the garlic clove, the pine nuts, the Parmesan and 4–5 mint leaves. Taste and adjust the salt. Then add the oil and blend until you achieve a creamy consistency.
Your artichoke pesto is ready to use or store.
NOTES AND TIPS
Tips: You can substitute pine nuts with almonds. If you don’t like the flavor of mint, you can omit it. Be careful to clean the artichokes very well. Remove the toughest leaves and the inner choke thoroughly; otherwise you risk having little “filaments” in the sauce that don’t change the flavor but are unaesthetic.
If you use the pesto to dress pasta, I recommend loosening it with a little pasta cooking water.
STORAGE
Store the artichoke pesto in a glass jar with a drizzle of extra virgin olive oil on the surface to prevent air contact. Sealed tightly with a lid, it will keep for up to three days in the refrigerator or, alternatively, 1 month in the freezer.
The Secret to Balanced Flavor (Eliminating Bitterness)
Use Lemon: The acidity of lemon not only prevents oxidation (and therefore darkening) of the pesto, but effectively neutralizes the typical bitterness of artichokes. Do not skip this step!
Mild Garlic: If you don’t like a strong garlic taste, blanch the whole clove for one minute in hot water before using it; it will be milder and easier to digest.
Why is my artichoke pesto bitter?
The bitterness comes from the natural compounds in the artichoke. To fix this: always add lemon juice and, if you use fresh artichokes, make sure to remove the inner choke completely and the outer toughest leaves before cooking.
How long does the pesto keep?
Pesto keeps in the refrigerator in an airtight jar for 4-5 days. Always cover the surface with a layer of extra virgin olive oil to prevent oxidation and maintain the bright color.
