Artichoke Pesto

Name: Artichoke Pesto
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 4 Artichockes; 150 ml of Extra Virgin Olive Oil; 100 g of Parmesan Cheese; 50 g of Almonds; 1 clove of Garlic; to taste of Marjoram; to taste of Salt

Perfect for seasoning pasta or spread on bread, Artichoke Pesto is made in just minutes by blending artichokes with almonds, Parmesan cheese, and olive oil. A clever recipe for a truly tasty sauce.

Difficulty Easy
Preparation 15 minutes
Cooking 10 minutes
Servings for Serves 4

Coming up with a different pasta sauce every day that is also simple and quick can be challenging. In reality, by using seasonal ingredients, especially vegetables, it is possible to create truly incredible preparations like Artichoke Pesto, perfect not only for seasoning pasta but also for filling toast and sandwiches.

The Artichoke Pesto Recipe simply involves blending artichokes, stewed in a pan for about ten minutes, with Parmigiano, almonds, and garlic, adjusting the consistency in the usual way with olive oil and flavoring, instead of basil, with marjoram. No one is stopping you from preparing this Artichoke Recipe using Frozen Artichokes, already cleaned and ready to be cooked.

Among other Artichoke Recipes, we recommend trying the Artichoke and Parmigiano Casserole, the Pasta Timballo with Sausage and Artichokes, or the tasty Savory Artichoke Strudel.

Ingredients for Serves 4

4 Artichockes
150 ml of Extra Virgin Olive Oil
100 g of Parmesan Cheese
50 g of Almonds
1 clove of Garlic
to taste of Marjoram
to taste of Salt

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Method

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To prepare the Artichoke Pesto, start by cleaning the artichokes: remove the toughest outer leaves, cut off the tips, and finally remove the fuzzy choke from the center. If you need guidance, you can follow our guide on How to Clean Artichokes.
Cut them into quarters and cook them in a pan with one tablespoon of oil (taken from the total amount) for about ten minutes, until tender. Finally, season with salt to taste.
Transfer the artichokes to a food processor along with the garlic, almonds, marjoram, and Parmigiano cheese. Blend while gradually adding the oil in a steady stream until you achieve a thick and creamy consistency.
Store the Artichoke Pesto in a glass jar and cover the surface with a thin layer of olive oil before placing it in the refrigerator. This will help preserve the vibrant color and prevent oxidation. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

As with all Vegetable Pesto recipes, you can substitute the nuts with others of your choice, such as pine nuts, or use half Pecorino cheese instead of Parmesan cheese.

Tips

For a lighter version of the Artichoke Pesto, you can halve the amount of olive oil and replace it with water to maintain a creamy consistency while reducing the caloric content.

Storage

Artichoke Pesto can be stored in the refrigerator for 2-3 days in a sealed glass jar. Alternatively, you can freeze it in individual portions.