Heavenly Artichokes

Last Updated on Wednesday, 7 July 2010 12:08 Written by Flax Tuesday, 6 July 2010 10:59

No matter how you serve them, artichokes are always delicious. This recipe however is simply devine. The long baking time softens the artichoke’s leaves to the point where they practically melt in your mouth. The blending of the delicate artichoke flavor with the stronger flavor of pesto is so incredible that when I take a bite of this dish I feel like I’m in heaven.

I’ll be honest, it is a little annoying to make, scooping out the artichokes isn’t exactly fun, (all those pokey hairs) but if you read the above paragraph, you know that I think it is way worth the effort.

I serve this dish as an appetizer and I figure 1 artichoke per person. If you make more, I promise you, they will be eaten.

Use a sharp knife to slice of the tips of the artichokes so that the artichoke is even on the top. Slice the bottom of the artichoke so that it sits nicely without falling over.

Place the artichokes in boiling water for one minute so that the choke softens up a little bit and is easier to pull out. Remove the artichokes from the water and pull out the choke with your fingers. Use a spoon, preferablly a grapefruit spoon if you have one, to scoop out the hairs. Fill the emptyp center of the artichoke with pesto (see recipe below) and place in a single layer in a dutch oven. (Any oven dish with a tight lid will work for this dish, but my personal favorite for this dish is my leCreuset.) Put an inch of water at the bottom of the pan to prevent it from burning and place in a preheated oven. Bake at 180 c (350 f)for 1-1 1/2 hours.



1 bunch basil
1 tbsp pine nuts, lightly roasted
2 cloves garlic
3 tbsp olive oil
juice of 1/2 lemon
Atlantic grey sea salt

Puree until smooth


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