Steamed Artichokes With Fajita Vinaigrette And Crea

Name: Steamed Artichokes With Fajita Vinaigrette And Creamy Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large artichokes; 1 cup olive oil, divided; 1/4 cup fresh lemon juice; 2 bay leaves; 1 tablespoon salt; 1 tablespoon freshly ground black pepper; 1/2 cup balsamic vinegar; 1 tablespoon fajita seasoning; 1 tablespoon chopped garlic; 1/2 cup mayonnaise; 1 tablespoon commercial basil pesto; 3 tablespoons fresh lemon juice; Lettuce leaves; Garnishes: seeded chopped tomato, minced cilantro, olives

Servings: persons

4 large artichokes
1 cup olive oil, divided
1/4 cup fresh lemon juice
2 bay leaves
1 tablespoon salt
1 tablespoon freshly ground black pepper
1/2 cup balsamic vinegar
1 tablespoon fajita seasoning
1 tablespoon chopped garlic
1/2 cup mayonnaise
1 tablespoon commercial basil pesto
3 tablespoons fresh lemon juice
Lettuce leaves
Garnishes: seeded chopped tomato, minced cilantro, olives

1
Wash artichokes by plunging them up and down in cold water. Cut off stem ends, and trim about 1/2 inch from top of each artichoke. Remove any loose bottom leaves. With scissors, trim sharp edges from the top of outer leaves, if necessary.
2
Place artichokes in a large Dutch oven; cover with water, and add 1/2 cup olive oil and next 4 ingredients. Bring to a boil. Cover, reduce heat, and simmer 40 minutes or until lower leaves pull out easily.
3
Combine remaining 1/2 cup olive oil, balsamic vinegar, and next 2 ingredients in a blender. Process until well blended. Set vinaigrette aside.
4
Combine mayonnaise, pesto, and 3 tablespoons lemon juice. Set aside.
5
Drain artichokes, and place on lettuce leaves. Drizzle each with 2 to 3 tablespoons of vinaigrette and dollop with pesto sauce. Garnish, if desired.

755

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

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

You need 14 ingredients. The key ingredients include: 4 large artichokes, 1 cup olive oil, divided, 1/4 cup fresh lemon juice, 2 bay leaves, and more.

Yes, Steamed Artichokes With Fajita Vinaigrette And Creamy Pesto falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Steamed Artichokes With Fajita Vinaigrette And Creamy Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions