Artichokes With Parsley And Preserved Lemon Pesto

1. 1

   Have some acidulated water ready (water with some lemon or vinegar in it) or a fresh lemon. Trim the artichoke of its leaves, the choke, and the tough woody exterior of the stem. Rub the cut areas once in a while with the lemon or dip in the acidulated water.

2. 2

   When the artichoke is trimmed, cut it into small chunks (~1/8 inch dice) and leave in the acidulated water (or mix with lemon juice) while you make the pesto.

3. 3

   Chop together the parsley, garlic, preserved lemon (or lemon zest), and salt. Chopping the salt with the other ingredients makes the chopping less sticky. I like it slightly chunkier than you can get with a food processor, but if you don't have a big, curved chef's knife, then a processor would work fine.

4. 4

   Drain the artichoke pieces and rinse them off if they've got lemon pips stuck to them. In a medium skillet, heat about a tablespoon of oil over medium-high heat. Saute the artichoke bits until they are softened and beginning to brown.

5. 5

   Add the pesto, mix thoroughly, and saute for another minute or two until fragrant. The garlic will still be fairly raw and spicy. Can be good with a little crumbled feta or chunks of goat cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.