Marinated Artichokes In Pecan Pesto

Name: Marinated Artichokes In Pecan Pesto
Total time: 1 h
Yield: Ten servings
Ingredients: 2 cups fresh basil leaves; 1 1/2 cups parsley; 4 garlic cloves; 1 1/2 cups olive oil; 1/2 cup pecans; 1/2 cup grated Parmesan cheese; 1 teaspoon salt; 1/4 cup balsamic vinegar; 10 medium artichokes; 2 lemons, quartered; 1 tablespoon peppercorns

By Nancy Harmon Jenkins

Total Time: About 1 hour, plus overnight marinating
Rating: (0)
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Featured in: NEW ORLEANS KITCHEN SESSION

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Ingredients

Yield:Ten servings

2cups fresh basil leaves
1½cups parsley
4garlic cloves
1½cups olive oil
½cup pecans
½cup grated Parmesan cheese
1teaspoon salt
¼cup balsamic vinegar
10medium artichokes
2lemons, quartered
1tablespoon peppercorns

Ingredient Substitution Guide

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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.