Artichoke stem pesto is a surprising condiment that will amaze you! Saying it’s good is an understatement: delicate, tasty, rich, and nutritious. I spread it on crostini, use it to dress pasta, and even enjoy it by the spoonful! Try it to believe it…
This artichoke pesto is also a sustainable and zero-waste recipe. In the kitchen, nothing is wasted, especially artichoke stems. It’s an intelligent way to value scraps and give new life to parts often thrown away.
The stems are rich in valuable nutrients such as fiber, vitamins (C and K), folates, potassium, magnesium, and antioxidants. These compounds help digestion, heart health, and liver health, and have antioxidant properties that protect cells from damage caused by free radicals.
If you try this pesto or sauce, call it what you will, you’ll realize that artichokes are not just good in the heart or leaves, and a whole new world will open up to you.
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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
- 1 oz grated parmesan
- to taste salt
- 3 tbsps 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 to peel it until you see the light white inner part: that’s the tastiest part to eat.
With a peeler peel off the outer stem part, leaving the more tender inner part exposed.
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 a garlic clove with a bit of oil. 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 cool and place in a blender with parmesan, pine nuts, and extra virgin olive oil. Blend everything until you get a cream.
The artichoke stem pesto is ready to be served and enjoyed. Enjoy your meal from Barbara.
Preservation of Artichoke Stem Pesto
You can store the artichoke stem pesto in an airtight container in the fridge for up to two or 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 for parmesan to make it vegan?
You can replace parmesan with tofu, a teaspoon of tahini, or a tablespoon of nutritional yeast flakes.
