Steamed Artichokes With Fajita Vinaigrette And Creamy Pesto – a delicious recipe with artichokes, olive oil, lemon juice, bay leaves, salt, freshly ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
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
83
g
Fat
5
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
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.
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