Marinated Artichokes In Pecan Pesto
Published October 28, 1989
- Total Time
- About 1 hour, plus overnight marinating
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Ingredients
2 cups fresh basil leaves
1 ½ cups parsley
4 garlic cloves
1 ½ cups olive oil
½ cup pecans
½ cup grated Parmesan cheese
1 teaspoon salt
¼ cup balsamic vinegar
10 medium artichokes
2 lemons, quartered
1 tablespoon peppercorns
Nutritional analysis per serving (10 servings)
19 grams carbs; 5 milligrams cholesterol; 428 calories; 26 grams monosaturated fat; 5 grams polyunsaturated fat; 6 grams saturated fat; 38 grams fat; 8 grams fiber; 449 milligrams sodium; 8 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor, combine the basil, parsley, garlic, olive oil, pecans and cheese. Process until the pesto has a consistency of salad dressing. Add the salt and balsamic vinegar.
- Step 2
Cut the tips of the artichoke leaves with scissors and remove the stems. Place the lemons and peppercorns in a large pot, fill with water and bring to a boil. Add the artichokes and simmer for 40 minutes. Drain and cool.
- Step 3
Remove the chokes and discard. Place the artichokes on a large serving platter. Drizzle the pesto over the tops and marinate overnight.
Private Notes