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1
Remove any bruised or possibly damaged leaves from base of each artichoke.
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2
Trim stem, then cut off top quarter of each artichoke.
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3
Trim sharp end of leaves with scissors.
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4
Place artichokes upright in steamer, and steam 45 to 50 min till artichokes are tender and leaves easily pull free.
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5
Remove leaves from artichokes; reserve.
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6
Scoop choke from bottom of each artichoke.
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7
Reserve 1 artichoke bottom for serving pesto.
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8
Puree remaining artichoke bottoms with lemon juice till smooth.
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9
Add in garlic, Parmesan, extra virgin olive oil and salt, and puree till blended.
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10
Arrange leaves in circular pattern on serving platter.
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11
Place reserved artichoke bottom in center of plate.
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12
Spoon pesto onto artichoke bottom.
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13
Arrange lemon wedges in decorative pattern around artichoke bottom.
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14
Sprinkle with minced parsley
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15
This recipe yields about 1 c. pesto.
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16
Comments: To test the freshness of an artichoke, squeeze it.
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17
It should make a squeaking sound if the leaves are hard and tight.
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18
Artichokes may be stored in a plastic bag in the refrigerator up to five days.
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19
Sprinkle a few drops of water in the bag before sealing to keep them moist.
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20
NOTES :
