Artichoke stem pesto is a condiment you wouldn’t expect and at the same time astonishes! Saying it’s good is an understatement; it’s delicate, tasty, rich, and nutritious. I spread it on crostini, dress pasta with it, and I even enjoy it by the spoonful! Try it to believe it…
This artichoke pesto is also a sustainable recipe with zero waste. In the kitchen, nothing is thrown away, especially artichoke stems. It’s an intelligent way to value scraps and give new life to parts that are often discarded.
The stems are rich in valuable nutrients like fiber, vitamins (C and K), folates, potassium, magnesium, and antioxidants. These compounds help with digestion, heart and liver health, and have antioxidant properties that protect cells from damage caused by free radicals.
If you try this pesto or sauce, however you like to call it, you’ll realize that artichokes are not only good in the heart or leaves, and you’ll discover a whole new world.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Artichoke Stem Pesto
- 6 artichoke stems
- 0.35 oz pine nuts
- 2/3 cup grated Parmesan cheese
- to taste table salt
- 3 tablespoons extra virgin olive oil
- 1/2 cup water
- 1 lemon
- 1 clove garlic
Tools
- 1 Blender
- 1 Pan
- 1 Wooden Spoon
- 1 Peeler
Steps for Artichoke Stem Pesto
To prepare the delicious and delicate artichoke stem pesto, start by cleaning the stems. Remove the leaves and the tougher part of the stem. If the stem is very thick and fibrous, continue peeling it until you see the light white inner part: that is the best part to eat.
Using a peeler peel away the outer part of the stem, exposing the more tender inner part.
Cut it into 4 and immerse in a bowl with plenty of water and lemon juice. The lemon prevents oxidation
In a non-stick pan sauté, with a bit of oil, a clove of garlic. Once browned, remove it.
Add the drained and rinsed artichoke stems,
cook for 15-20 minutes over medium-low heat with a lid, adding a bit of water when they dry out. Stir occasionally and salt.
Once cooked, let it cool down and place it in a blender along with Parmesan cheese, pine nuts, and extra virgin olive oil. Blend until you achieve a cream.
The artichoke stem pesto is ready to be served and enjoyed. Enjoy from Barbara.
Storing the Artichoke Stem Pesto
You can store the artichoke stem pesto in an airtight container in the fridge for a maximum of two to three days.
To keep it longer, you can freeze it in single portions.
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FAQ (Questions and Answers)
What can I use instead of pine nuts?
You can replace pine nuts with cashews or walnuts.
What can I substitute Parmesan with to make it vegan?
You can substitute Parmesan with tofu, a teaspoon of tahini, or a tablespoon of nutritional yeast flakes.
