Roasted Artichoke Pesto

1. 1

   Preheat the oven to 325 degrees F.

2. 2

   In a deep ovenproof pan, combine 1/2 cup olive oil, lemon juice, garlic, thyme, bay leaf, salt, and pepper.

3. 3

   Add the frozen artichokes and mix to coat.

4. 4

   Bring to a boil over medium heat, stirring occasionally.

5. 5

   Cover with aluminum foil, transfer to the oven, and cook until the artichokes are browned in spots and tender when pierced, about 35 minutes.

6. 6

   Allow the artichokes to cool in the liquid.

7. 7

   Remove the bay leaf.

8. 8

   Put the cooled artichokes with the liquid into a blender.

9. 9

   Add the remaining 1/4 cup olive oil and basil leaves and process until smooth.

* Per serving · 4 servings · Values may vary.

No additional tips available.