Roasted Artichoke Pesto
Ingredients
- 5 medium-sized artichoked
- 2 garlic cloves
- 1/2 cup grated parmesean
- 1/2 lemon juiced
- 3 tbsp olive oil extra virgin
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees. Wash artichokes and wrap each in foil, sealing tightly. Add whole garlic to one of the packages. Place in oven and roast about 40 minutes. Unwrap and pierce an artichoke heart with a knife. If it goes in easily, they’re done. If not cook a bit longer.
- Peel away leaves and thorns to get to the hearts. In a medium bowl, mash hearts and garlic with the remaining ingredients. Whisk or blend until smooth. Serve with toasted garlic bread or crackers.
Notes
Leftovers? Stir into pasta, thinning with a little water or cream.
