Recipe of the Week: Mint Pesto Artichokes
Mint Pesto Artichokes
When you have a little extra time to make your vegetables extra yummy, here’s a recipe that provides your veggies and healthy fats. See the image below for tips for cooking with artichokes and other veggies.
Hands on time: 30 minutes | Total time: 45 minutes | Serves 4
4 large artichokes
1 cup fresh mint leaves
1/3 cup roasted cashews
1 small clove garlic
Kosher salt and black pepper
1/3 cup olive oil
Trim the artichokes. (For a how-to, see the image below). Grate 1 teaspoon of lemon zest into a food processor. Halve the lemon. Steam the lemon halves and artichokes in a large saucepan until a paring knife inserted into an artichoke stem meets little resistance, 25 to 35 minutes (adding more water to the pot if necessary). Add the mint, cashews, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the food processor; pulse until finely chopped. Add the oil and process until almost smooth. Serve with the artichokes for dipping.
Recipe by Real Simple.