Making a delicious artichoke pesto with a chopper (electric, Nutribullet or Thermomix) is a creative way to make the most of this vegetable. This cream is an irresistible sauce for pasta, a light mousse for bruschetta or canapés. For this pâté you can use artichoke stems (as I did in a no-waste recipe), artichoke bottoms, or opt for frozen artichoke hearts or marinated artichoke quarters. You can also add your preferred nuts or oilseeds to enrich the flavor, or alternatively lemon or orange juice for a silkier result.
SEASONALITY of the #artichoke – from October to May depending on the variety. If frozen: available year-round.
RECIPES with artichokes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 8
- Cooking methods: Stovetop, Steaming, Pressure cooker
- Cuisine: Healthy
- Seasonality: Autumn, Winter and Spring
- Energy 40.22 (Kcal)
- Carbohydrates 2.96 (g) of which sugars 0.32 (g)
- Proteins 1.21 (g)
- Fat 3.02 (g) of which saturated 0.33 (g)of which unsaturated 1.40 (g)
- Fibers 1.46 (g)
- Sodium 60.15 (mg)
Indicative values for a portion of 33 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
Artichoke Pesto
- 5.3 oz artichokes (stems, bottoms, artichoke hearts or marinated artichoke quarters – net weight (about 150 g))
- 1/4 cup almonds (or walnuts or oilseeds – optional (about 25 g / 0.9 oz))
- Half clove garlic (optional)
- 1 tablespoon extra virgin olive oil
- as needed water (artichoke cooking water – about 3–5.5 tablespoons (about 1/8–1/3 cup))
- to taste salt
For a creamier sauce, use lemon juice and do not add the nuts.
Possible nuts/seeds to use: peanuts, hazelnuts, walnuts, pine nuts, pistachios, or a mixed selection. Sunflower or pumpkin seeds also work very well.
For a richer and less light pesto, replace part of the water with more extra virgin olive oil.
You can enrich this pesto with aromatic herbs like parsley, marjoram, mint, coriander, or basil.
Tools
- Chopper electric mixer
- Pressure cooker
Artichoke Pesto
PREPARE THE ARTICHOKES (stems, bottoms, frozen hearts or marinated artichoke quarters)
Keep the cooking water to thin the pesto as needed.
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Cooking the stems of artichokes:
Cut the artichoke stems into uniform pieces, then peel them to remove the outer fibrous layer and rinse. Then cook them:
– by steaming (for 30–40 minutes)
– in a pressure cooker (for 15 minutes after it reaches steady pressure)
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Cooking the bottoms of artichokes:
– by steaming (for 10 minutes)
– in a pressure cooker (for 4 minutes after it reaches steady pressure)
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Cooking the hearts of artichokes:
– in a pan: place the frozen artichoke hearts in the pan with a drizzle of oil and salt. Add a few tablespoons of water, cover and cook for about 15 minutes, stirring occasionally
– in boiling salted water: add the frozen artichoke hearts and cook for 10 minutes from the boil
– in the microwave: put them in a suitable container with a splash of water, cover with the appropriate lid and cook at 750 watts for 5 minutes, then leave them in the microwave to rest for another 2 minutes.
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Marinated artichoke quarters do not require cooking.
METHOD for the artichoke pesto
With a CHOPPER (to a pâté)
Put the almonds, garlic and salt in the chopper bowl. Pulse until they become a coarse powder, then add the cooked artichokes in pieces, the oil and some of the artichoke cooking water. Continue pulsing until you reach the desired creaminess; add more oil or water as needed according to your preference.
With the NUTRIBULLET (to a mousse)
Pour into the 700 ml cup in order: the pieces of cooked artichokes, the garlic, the almonds, coarse salt, the oil and the necessary artichoke cooking water. Close the cup with the blade assembly, invert it and attach it to the motor. Blend for 30–40 seconds or until a mousse forms.
With the THERMOMIX (to a cream)
Put all the ingredients in the bowl. Blend for 20 seconds at speed 7. Add the oil and water and blend again for 20 seconds at speed 7.
STORE the artichoke pesto
To store the artichoke pesto, transfer it to an airtight container and keep it in the refrigerator. Always close the container well after use and consume within 5 days of preparation.
To freeze the artichoke sauce, transfer it to freezer-safe containers. Make sure to remove air from the container to prevent ice crystals. The pesto can be kept in the freezer for several months, generally up to 3 months. To use, thaw in the refrigerator overnight and stir well before serving.
SURPRISING TWISTS
vegan
Enrich the pâté with parsley, marjoram, mint, coriander, basil or celery.
Spread on a slice of whole wheat sandwich bread and top with sun-dried tomatoes, mushrooms or marinated artichoke quarters.
Create an appetizer shot: a layer of artichoke mousse, a layer of boiled Romanesco or broccoli florets and chia seeds (or black sesame seeds).
Spread on a slice of dark bread and top with pomegranate seeds and broken walnut pieces.
vegetarian
Enrich with ricotta, spreadable cheese, cream or grated cheese.
Serve on a crostini topped with cheese flakes.
On toasted slices, spread the artichoke sauce and top with slices of hard-boiled eggs.
artichoke pesto with fish
Chop together with a few anchovy or sardine fillets.
Pair this artichoke mousse with canned tuna or mackerel, or smoked salmon or trout.
Spread the sauce on a slice of baguette and top with cooked shrimp.
artichoke pesto with meat
Enrich and chop with diced cooked ham or mortadella.
Spread on a large slice (flatbread, pinsa romana or focaccia) and top with slices of salami, prosciutto crudo, speck, or crispy pancetta or guanciale.
Use as a gourmet accompaniment for roast, boiled meats or other meat mains.
FAQ (Questions & Answers)
What does the artichoke stem contain?
The artichoke stem contains fiber, water and other nutrients. It is an edible part of the artichoke and can be cooked in various ways, for example boiled, pan-fried, grilled or added to soups, frittatas and stews. The stem is tasty and adds an interesting texture to dishes. Before cooking it is necessary to remove the outer fibrous layer of the stem.
Which part of the artichoke is edible?
The artichoke is a vegetable whose main edible part is the heart, located at the center of the inflorescence. The flower buds are harvested while still immature and before the purple flowers open. In addition to the heart, the inner, tender, fleshy leaves can be eaten; after cooking the tips of these leaves are scraped off with the teeth or the side of a fork. The artichoke stem is also edible and its outer fibrous layer should be removed before cooking.
What to do with artichoke cooking water?
Artichoke cooking water can be reused in the kitchen. You can use it to prepare broths, soups, cook rice or pasta, create sauces or bagna cauda, or even as a healthy drink. If you don’t use it in cooking, you can use it as a fertilizer for plants.
