Marinated Artichokes In Pecan Pesto

1. 1

   In a food processor, combine the basil, parsley, garlic, olive oil, pecans and cheese.

2. 2

   Process until the pesto has a consistency of salad dressing.

3. 3

   Add the salt and balsamic vinegar.

4. 4

   Cut the tips of the artichoke leaves with scissors and remove the stems.

5. 5

   Place the lemons and peppercorns in a large pot, fill with water and bring to a boil.

6. 6

   Add the artichokes and simmer for 40 minutes.

7. 7

   Drain and cool.

8. 8

   Remove the chokes and discard.

9. 9

   Place the artichokes on a large serving platter.

10. 10

    Drizzle the pesto over the tops and marinate overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.