Cooking

Marinated Artichokes with Homemade Arugula Pesto

posted: 06/30/10
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Marinated Artichokes with Homemade Arugula Pesto
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INGREDIENTS:

  • 1 lightly packed cup/30 g fresh baby arugula leaves, stems removed
  • 1/2 cup/65 g freshly grated Parmesan cheese
  • 1/3 cup/50 g pine nuts, toasted
  • 2 garlic cloves
  • 1/2 cup/100 ml extra virgin olive oil
  • Salt and freshly ground black pepper
  • 16 quartered marinated artichoke hearts, drained
  • Additional fresh baby arugula leaves, for garnish
  • Cherry tomatoes, halved, for garnish

PREPARATION:

  1. Place 1 lightly packed cup/30 g of arugula, and the Parmesan, pine nuts and garlic in a blender. With the machine running, slowly add the olive oil and blend until smooth. Season the pesto to taste with salt and pepper.
  2. Arrange the artichokes on a platter and drizzle some of the pesto over the artichokes. Garnish with the additional arugula leaves and tomatoes. Serve and smile. Cover and reserve any remaining pesto in the refrigerator for another use.
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