Sunday, June 7, 2015

Artichoke Pesto

Fresh artichokes even in season are hard to come by here in the Southern, United States.    Imagine my surprise when I cam across such a vision.    They were firm and leaves tight. To maximize its freshness, thought I would create some Artichoke pesto.  You need very little  to spoon on some focaccia or toss with some Pasta.   The beauty of this pesto is that it will keep up to a week in the refrigerator.  In my house, it doesn't last long.   I made pasta several times with this batch.  Follow this simple recipe.   Store in a tight container and spoon out as needed.  
Ingredients:ur
One globe Artichoke
Lemon
water
Bowl
Pot to boil your artichokes.
1 tablespooon of salt (plus more for your pesto)
handful of parsley
1 cup of Parmigiano Reggiano cheese
4 tablespoons of olive oil
3 cloves of garlic 
3 tablespoons of artichoke cooking liquid 
A good handful of fresh parsley

One large globe artichoke, peeled and cleaned.  To do this, peel or cut away the green, dark leaves.  The interior of your artichoke should be lighter and yellowish.  This indicates you have reached it's tender leaves.   Cut off the ends and cut in half. Remove the choke with the edge of your knife and discard.  Place in lemon water to preserve it's color. 
 Set a pot of water on the stove to boil with about a tablespoon of salt.  Be sure and have enough water in it to cover the artichokes.  Carefully place your artichokes in the pot and bring to a steady, slow simmer for about 40 minutes.  Do not worry if leaves break away.   All of this will be drained and reserved later. 
 The above step can also be done a day ahead.   When your artichokes are soft to the fork, they are done.   Reserve them in a bowl with some ample cooking water and let cool. 
Drain your artichokes well.  Reserve your liquid for later. Place them in a food processor bowl with your Parmigiano Reggiano cheese, 4 cloves of garlic, olive oil, a good handful of italian parsley, and teaspoon of salt.   Process for a few seconds.   Add several tablespoons of your liquid (reserve the rest in the freezer for an artichoke Risotto), and process until smooth.   
Do not be afraid to add some more olive oil or cheese.  It's all about consistency.
Process until smooth. Taste and correct for salt and optional black pepper.
Keep in a tightly sealed container in the refrigerator. 
Toss with your favorite pasta.  I used Tagliatelle as it's always been my favorite.
  Place in a tightly sealed container and store in the refrigerator. 
Use it as a condiment for Focaccia, Risotto or Pasta.
 Buon Appetito!

2 comments:

Roz said...

What a fabulous recipe for artichoke lovers like me!

Barbara Giacometti said...

Thank you Roz.
I am not sure why we don't eat more artichokes. They are my favorite, especially in Spring or Summer. If you are lucky enough to have Romanesco Artichokes in your garden or market, even better. They are the best to fry whole. I linked a video about this on my Facebook page and think I should link it on the blog too. It's fabulous and very easy and traditional to do.
Saluti,
Barbara Cioffi Giacometti
Sunday at the Giacometti's