Artichokes Stuffed with Arugula Pesto Recipe

Name: Artichokes Stuffed with Arugula Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small lemon, sliced; 1 tsp. sea salt, optional; 4 large artichokes, stems trimmed to 1/2 inch; 3 cups tightly packed chopped arugula; 1/2 cup raw or roasted unsalted cashews; 1/2 cup olive oil; 2 Tbs. thinly sliced basil; 2 Tbs. lemon juice; 2 small garlic cloves, peeled; 2 tsp. nutritional yeast; 3/4 tsp. salt; 1/2 tsp. red pepper flakes; 1/2 tsp. low-sodium soy sauce or wheat-free tamari; 1/2 tsp. ground black pepper

Servings: persons

1 small lemon, sliced
1 tsp. sea salt, optional
4 large artichokes, stems trimmed to 1/2 inch
3 cups tightly packed chopped arugula
1/2 cup raw or roasted unsalted cashews
1/2 cup olive oil
2 Tbs. thinly sliced basil
2 Tbs. lemon juice
2 small garlic cloves, peeled
2 tsp. nutritional yeast
3/4 tsp. salt
1/2 tsp. red pepper flakes
1/2 tsp. low-sodium soy sauce or wheat-free tamari
1/2 tsp. ground black pepper

1
Bring 4 qt.
2
water, lemon slices, and sea salt (if using) to a boil in large pot.
3
Add artichokes, and return to a boil.
4
Reduce heat to medium-low, and simmer 30 to 45 minutes, or until an outer leaf pulls off easily and base of leaf is tender.
5
Puree all remaining ingredients in blender until smooth.
6
Transfer artichokes from boiling water to bowl in sink under cold running water.
7
Leave cooking water in pot.
8
Place cooled artichokes on cutting board, and cut off stems.
9
Carefully open leaves to reveal center chokes.
10
Scoop out spiky chokes with small spoon, and discard.
11
Return artichokes to cooking water 2 minutes to reheat.
12
Spoon 1/4 cup pesto in center of each artichoke, and gently open outer leaves.
13
Serve with remaining pesto for dipping.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 small lemon, sliced, 1 tsp. sea salt, optional, 4 large artichokes, stems trimmed to 1/2 inch, 3 cups tightly packed chopped arugula, and more.

Yes, Artichokes Stuffed with Arugula Pesto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Artichokes Stuffed with Arugula Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions