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Lemon artichoke pesto recipe

Lemon artichoke pesto recipe


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Chopped artichoke hearts with garlic, lemon juice and Parmesan. We freeze the leftovers in an ice tray for easy weeknight suppers.

48 people made this

IngredientsServes: 8

  • 4 tablespoons chopped fresh coriander
  • 8 medium garlic cloves
  • 4 tablespoons lemon juice
  • 1/2 teaspoon chilli powder
  • 120g walnuts
  • 200ml extra virgin olive oil
  • salt to taste
  • 250g frozen artichokes, thawed and chopped
  • 75g grated Parmesan cheese

MethodPrep:15min ›Ready in:15min

  1. Place the coriander, garlic, lemon juice, chilli powder, walnuts, olive oil and salt into a food processor. Pulse until smooth, then pour into a large bowl. Gently stir in chopped artichokes and Parmesan cheese.

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Reviews & ratingsAverage global rating:(48)

Reviews in English (39)

by What a Dish!

I really liked this. But wow, that's a lot of garlic! I used 5 good-sized cloves and had to eat like 5 peppermints after dinner to get rid of the taste- lol. But it's worth it! I made this and then boiled some pasta (whole wheat rotini and mini penne) and mixed the pesto with the pasta right after draining. (I used 8 oz. pasta and most of the pesto sauce with it- probably have a little over 1/2 cup leftover). I'll probably use the extra as a dip. I used jarred artichokes and omitted the canola oil. In it's place I added 1/4 cup water mixed with a tiny dab of "Better than Boullion". Then I added one large spoonful of the oil from the marinated artichokes I used. I mixed everything in the food processor- adding the artichokes and cheese after everything else was smooth, so that I could leave them semi-chunky. I also used basil instead of cilantro- I had it on hand. And I used the juice of 2 lemons. This was easy, different and tasted great! We had the pesto pasta with broccoli and breadsticks.-10 Jan 2008

by Katherine

I find this to be a inexpensive alternative to traditional basil pesto. It has a different, but just as enjoyable, taste. I left out the canola oil (using only the 1/2 c olive oil), used about 1/2 c cilantro, used only about 3 garlic cloves, and substituted pecans for walnuts. It was great!.-12 Nov 2006

by ThomasB

Excellent recipe! I made this as an appetizer for a dinner party and served it with French Bread. It was so delicious that I made it AGAIN two nights later for an office dinner function! Loved the combination of the walnuts and the artichokes!-16 Apr 2008


Shrimp Linguine with Lemon Artichoke Pesto

While I’m all about zoodles and cutting down on carbs, sometimes I just really, really want some pasta! Do you know what I mean?! This Shrimp Linguine with Lemon Artichoke Pesto blends veggies with whole-grain linguine to give you a relatively healthy pasta dish!

this post contains affiliate links, which means that if you purchase via the product link, i’ll receive a small commission.

My first test run of this dish was when two girlfriends came over for dinner one spring evening. One of them doesn’t eat meat or chicken, only seafood, so I needed a good option for the main course. It was kind of a rainy, overcast day so seemed like a good idea to do something indoors. I feel like pesto is always a good option with pasta but wanted to create something with a little more substance to it than traditional basil pesto. Enter artichokes – one of my most favorite veggies of all!

Artichokes have always been one of my favorites. I grew up eating them just steamed and dipped in sauce. I’m always looking for new ways to prepare them, so when I started thinking about pesto, combining them with lemon and a little basil just seemed like such a natural combo to me.

Fresh artichokes are fabulous when steamed or grilled but when you get into canned or frozen, they can lack flavor and need a bit of help to make them shine. Some good ways to incorporate artichokes include adding them to a salad or combining them with fresh spices and using them as a pizza topping. Making them into pesto might just be one of my new favorite things!


ARTICHOKE LEMON PESTO

Pesto has always been a favorite condiment of ours – we love it in sandwiches, salads, pizza, and pasta. The only issue is that the fresh basil that is needed to make classic pesto is only in season for about 1/2 of the year – but thankfully basil is not the only ingredient that can be used to make a delicious pesto. As it turns out, artichokes, marinated artichokes to be exact, are an incredible base for pesto – artichoke lemon pesto to be exact!

This recipe for artichoke lemon pesto is actually inspired by the traditional Italian recipe called ‘crema di carciofi al limone‘ which translates to artichoke and lemon cream. A smooth blend of artichoke, lemon, herbs, spices, and olive oil. I added garlic, parmesan & toasted sliced almonds to achieve a classic pesto flavor & texture. And let me tell you, this artichoke lemon pesto is one of the best things to ever come out of our kitchen!

When it comes to simple recipes like this artichoke lemon pesto, using the best ingredients possible really makes a world of difference in the final outcome of the recipe. Marinated artichokes get elevated with fresh lemon zest & juice, real deal Parmigiano Reggiano, and of course rich and luscious olive oil. For this Italian inspired recipe, I used a beautiful 100% Italian extra virgin olive oil from Monini – namely their Tuscano IGP.

Obtained from the most precious varieties of olives from the Tuscan region, and characterized by pleasant fruity flavors and fragrances. Its unique characteristics have been recognized by the Protected Geographical Indication I.G.P., which indicates superior quality and guarantees the local origin. Monini’s Tuscano IGP has a fruity taste and a slight scent of almond, artichoke and green leaf – which made it the perfect choice for my artichoke lemon pesto.

This recipe has become a new staple in our kitchen. And because it relies on a pantry staple versus fresh herbs, we always have the ingredients to make it on hand. Perfect on sandwiches, mixed into salad dressings, spread onto a pizza, made into pasta sauce, or simply eaten with fresh bread – this artichoke lemon pesto is indispensable!


Creamy Artichoke Pesto (Paleo, Gluten-free, Vegan)

Perhaps they’re not as widely used as they should be due to unfamiliar preparation methods but fresh artichokes would have to be the prettiest looking vegetables out there. Most of us would have eaten artichoke hearts from a jar but it’s a real treat to eat and cook with fresh artichokes when they’re in season. They have a slightly meaty texture and taste like a mix between asparagus and maybe peas, however if not fresh, artichokes tend to get a little bitter.

Fresh artichoke can be eaten in many ways – its leaves and hearts can be dipped in butter or olive oil, the whole asparagus can be stuffed and baked, or the hearts can be grilled or deep-fried, which is a Jewish way of cooking them. You can also toss steamed or canned artichokes through salads, egg omelettes or serve them are part of an antipasto platter. I really like to use artichokes to make this velvety, buttery pesto. You can use it as a dip, toss it through thinly sliced zucchini or steamed vegetables or as a side condiment with meat and fish dishes.

Cooking notes: Fresh artichokes are in season in spring in both Australia and the northern hemisphere (that’s right now for us Aussie folks). You will need to peel and steam artichokes before making this recipe. You can see how to prepare fresh artichokes in this video. Feel free to use artichoke hearts that have been marinated or preserved in olive oil, you should be able to get some good quality ones from your local deli. The fresh artichokes will taste slightly more subtle than the marinated ones, so adjust the acidity and salt by either reducing or increasing the amount of lemon juice and sea salt. To prevent any discolouring, place artichokes in water with a little vinegar or lemon juice as soon as you peel them.


How to make this artichoke pesto pasta:

Start by bringing a large pot of water to a boil.

While the water is coming up to a boil, heat a large pan over medium high heat. Spray the pan with non-stick spray and add the artichoke hearts to the pan and allow them to cook 5-7 minutes until starting to brown.

Turn off the heat and add juice from one lemon and a pinch of salt to the artichokes. Stir well.

Once the water is boiling, add a package of pasta and stir well and often. Cook according to directions, checking the doneness about 1 minute before the timer goes off.

While the pasta is boiling, divide the artichoke hearts. Add ½ of the artichoke hearts to a food processor (affiliate link) and put the other half aside.

To the food processor with the artichoke hearts add the basil, olive oil, garlic powder, salt and hemp hearts (or other nut see below for suggestions).

Blend on high until thick. Add ¼ cup of water to thin out the pesto into a sauce and pulse to incorporate.

Drain the pasta and add 1/2 tablespoon of oil to the pasta to keep it from sticking together. Stir well.

Chop the remaining artichoke hearts into bite size pieces. Chop the tomatoes and the extra basil for topping.

Add the pasta, pesto, tomatoes and artichoke hearts in a large bowl or pot.

Stir the pasta and pesto together with the chopped veggies.

Chop the remaining basil and top the with fresh basil (optional).


Recipe Summary

  • 4 (5 ounce) skinless, boneless chicken breast halves, pounded 1/4-inch thick
  • salt and ground black pepper to taste
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 6 fluid ounces white wine
  • 1 cup chicken broth
  • 8 teaspoons apple juice
  • 8 teaspoons lemon juice
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • ¼ cup heavy whipping cream
  • 1 (14 ounce) can artichoke hearts, drained and chopped

Season chicken breast halves with salt and pepper.

Heat oil and butter in a large skillet over medium-high heat. Fry chicken breasts in the hot skillet in batches until chicken is no longer pink in the center and juices run clear, about 5 minutes per side. Remove chicken from the skillet and keep warm.

Stir white wine into the skillet, scraping any browned bits off the bottom. Whisk chicken broth, apple juice, lemon juice, Parmesan cheese, and parsley in wine simmer until liquid is reduced by half, about 10 minutes. Add heavy cream and whisk until sauce is smooth. Stir artichoke hearts into cream sauce continue to cook until heated through, about 5 minutes. Serve sauce over chicken.


ARTICHOKE LEMON PESTO PASTA BREAKDOWN:

This artichoke lemon pesto pasta recipe could not be easier to pull together and it is SO delicious! You will need just a handful of ingredients to make this beautiful pasta dish happen:

  • ARTICHOKE LEMON PESTO: seriously the best condiment to have on hand at all times. It is filled with so much flavor and is the perfect sauce for pasta.
  • PASTA: We like spaghetti for this recipe, but feel free to use whatever pasta you have on hand.
  • PASTA WATER: We reserve a bit of starchy pasta water to turn our pesto in a creamy sauce for our pasta
  • FRESH GREENS: We love the flavor compliment of baby arugula, but spinach, kale or even swiss chard would all work well in this recipe. : tossing in a handful of artichoke hearts with the pasta adds a nice punch of flavor and texture.
  • LEMON ZEST: the brightness & zing that fresh lemon zest adds really accentuates the flavors in this dish.

As you can see, the ingredients list for this artichoke lemon pesto pasta is very basic. The most time-consuming part of this recipe is actually waiting for the pasta water to come to a boil, lol! But once your water is boiling and your pasta is cooked, this dish comes together in just a few minutes. And you would never think that such a simple process could produce such a delicious meal, but that is the beauty of having artichoke lemon pesto & a jar of marinated artichokes on hand!

Since making artichoke lemon pesto for the first time, this pasta has been on rotation in our kitchen on a weekly basis! It is perfectly satisfying and hits all of the flavor and texture notes that we love! And with all of the cooking that we have been doing lately, it is really nice to have quick & easy meals like this artichoke lemon pesto pasta on hand.


Artichoke Pesto

Beautiful spring artichokes, now in markets, are one of our most delicate vegetables. They’re low in calories and high in vitamin C and fiber. Some of the most popular ways to enjoy artichokes, though, are high in fat.

Skip the garlic butter and hollandaise-type sauces, and try this low-fat artichoke pesto. It has a good artichoke flavor and looks beautiful when spooned into an artichoke bottom surrounded with some of the leaves. Spoon or spread the pesto on the end of an artichoke leaf before eating. You can also serve any leftover leaves with a plain yogurt and garlic dip or a simple soy and ginger dip.

Remove any bruised or damaged leaves from base of each artichoke. Trim stem, then cut off top quarter of each artichoke. Trim sharp end of leaves with scissors. Place artichokes upright in steamer, and steam 45 to 50 minutes until artichokes are tender and leaves easily pull free.

Remove leaves from artichokes reserve. Scoop choke from bottom of each artichoke. Reserve 1 artichoke bottom for serving pesto.

Puree remaining artichoke bottoms with lemon juice until smooth. Add garlic, Parmesan, olive oil and salt, and puree until blended.

Arrange leaves in circular pattern on serving platter. Place reserved artichoke bottom in center of plate. Spoon pesto onto artichoke bottom. Arrange lemon wedges in decorative pattern around artichoke bottom. Sprinkle with chopped parsley.

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Serves 2 as main course, 4 as appetizer

2 tablespoons preserved lemon peel, chopped (see note)

1 tablespoon shallots, chopped

1 tablespoon fresh parsley, chopped

1 tablespoon chives, chopped

1 tablespoon fresh mint, chopped

1 tablespoon Garlic Confit cloves (see accompanying recipe)

1/4 cup olive oil, from oil used to make Garlic Confit

1 tablespoon freshly squeezed lemon juice

Salt and freshly ground white pepper

Fill a steamer or a pan with a steamer insert with about 1 inch of water and bring to a boil.

Prep the artichokes, pulling off outer leaves until the remaining leaves are soft and yellow in color. retaining just the most-tender yellow leaves, heart and inner stem. Then use a paring knife trim the stem of fibrous outer shell. Place the artichokes in the steamer and cook for about 10 minutes, until artichokes are soft. Remove and discard all the leaves, and use a spoon clean the hairy fibers on the top of the heart of the artichoke.

In a food processor, blend the artichoke hearts, lemon peel, shallots, parsley, chives, mint, Garlic Confit, olive oil and lemon juice until smooth. Season to taste with Tabasco, salt and white pepper.

Serve the pesto tossed with pasta, as a dip for flat bread, as pizza sauce, or brush on crostini and bake to serve with steamed clams or mussels.

Note: Preserved lemons are a pickled condiment that's common in North African cooking. Their flavor is mildly tart but intensely lemony. They can be found at international grocery stores like Barbur World Foods in Southwest Portland and World Foods in the Pearl District.


Lemon Artichoke Pesto Pasta

SPONSORED STORY – BROUGHT TO YOU BY CASTELLO ALPS SELECTION
This pesto uses Hirten cheese in place of the traditional Parmesan and swaps out the basil for canned artichoke hearts.
By Monet Moutri

During summer months, I crave pesto. Because you can’t go wrong with basil, Parmesan cheese, pine nuts and olive oil. Earlier this season, I had bought a basil plant that I nurtured each day. The plant flourished, meaning I could have pesto anytime I wanted. But when the baby arrived, my attention rightly went elsewhere. Our poor basil plant is now dried and shriveled with only one or two yellow buds. So when I received this delicious Hirten cheese from Castello, I knew I had to find a new recipe for pesto pasta. One without basil and one with heaps of pungent cheese.

And so this lemon artichoke pesto pasta was born. While this pasta looks lovely on an outdoor table on a cool summer night, it can be made and enjoyed year round. Canned artichoke hearts are readily available (be it July or December!). If you’re feeling ambitious, you could use fresh artichokes (serve them as an appetizer one night and then save the hearts for this recipe) but I think the canned variety works just as well.

And did I mention this cheese? Castello Alps Selection cheeses are produced with milk from cows grazing the Alps in small, mountain farms. The quality of milk is evident in these handcrafted cheeses. For my pesto recipe, I used Castello Hirten, which has a rich and complex taste with slightly sweet overtones. It works well in recipes that call for the classic Parmesan.



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