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.

No additional tips available.

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

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.

Artichokes Stuffed with Arugula Pesto

How did you like this recipe?

Frequently Asked Questions