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Artichokes With Al Pesto Butter

stacy's picture
Ingredients
  Artichokes 6
  Olive oil 1⁄4 Cup (4 tbs)
  Lemon juice 2 Tablespoon
  Bay leaves 2
  Garlic 2 Clove (10 gm)
  Salt To Taste
  Pepper 1 Dash
  Softened butter 1 Cup (16 tbs)
  Pine nuts 2 Tablespoon, finely chopped
  Basil leaves 1 Teaspoon
  Thyme leaves 1⁄8 Teaspoon
  Parsley 1 Cup (16 tbs), chopped
Directions

MAKING
1) Trim the stems off the base of the artichokes.
2) Cut each by 1-inch from the top.
3) Pull off the discolored leaves and cut off their spike ends.
4) Wash the artichokes in cold water and drain.
5) Tie each with a twine to hold the leaves in place.
6) In a pot, mix 6 quarts water, olive oil, lemon juice, bay leaves, 1 split clove of garlic, 1 teaspoon salt and pepper and boil.
7) Place the artichokes in boiling water, then lower the heat.
8) Place a lid and simmer for 30 minutes, till tender.
9) Drain and discard the twine.
10) In a bowl, add the butter and cream well.
11) Add in the pine nuts, remaining pressed garlic, basil, 1/8 teaspoon salt and thyme and whip till well blended.
12) Keep aside 1 tablespoon parsley and mix in the remaining into the butter mix.
13) Turn into a serving dish.
14) Sprinkle with the reserved parsley.

SERVING
15) Serve with hot artichokes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Party, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
6

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