Artichoke pesto

Artichoke pesto: the recipe for preparing a creamy condiment perfect for first courses.

Perfect for seasoning pasta, to spread on bread as an appetizer or for an informal aperitif with friends: it is artichoke pesto prepared with dried fruit and grated cheese. If you don't like almonds (or pine nuts) you can prepare artichoke pesto with other types of dried fruit such as walnuts or cashews, the result will still be delicious and perfect for many occasions.

Preparation of artichoke pesto

1. To prepare the pesto, start by cleaning the artichokes: remove the harder external leaves and the internal beard, rinse them well and place them in water acidulated with lemon juice so that they do not turn black.
2. Boil them in boiling water or, even better, cook them in a pan with a drizzle of oil for about 10 minutes, until they are tender (you can add a little water to the pan if needed).
3. Once cooked, salt them, then put them in a blender together with the other ingredients: pepper, the cored garlic, the remaining oil, the dried fruit and the grated cheese.
4. Blend everything well and use it immediately for your dishes, otherwise you can store it in a sterilized glass jar, making sure to cover the surface with a layer of oil.

If you like artichokes, here are lots of recipes to indulge yourself with.

storage

The pesto prepared following this recipe can be stored in a glass jar in the refrigerator for 2-3 days . If not, you can also freeze it so you always have it available, even at the last minute. Here is the preparation step by step.