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ANTIPASTI
Artichokes with Pesto
4Medium to Large Artichokes
½ cupCataldi's Classic Basil Pesto
¼ cupBread Crumbs
1TbspOlive Oil
1tspLemon Juice
Salt to Taste
Place pesto in small bowl to reach room temperature. Wash Artichokes. Remove tough external leaves
and trim the stem flat against bottom. Using a sharp paring knife or kitchen shears, cut off the tough ends of each leaf. Cut away the tiny inner leaves and spiny choke, being careful not to break the artichoke's bottom. Press the leaves wide open and season with salt. Mix pesto and bread crumbs together. Force pesto mixture deep into the leaves of the artichoke. Add about a tablespoon of the mixture into the center of each. Gently press the leaves up to loosely close the artichokes.
Choose a large flat pan or pot with a tight fitting lid, which will hold your artichokes without pressing
against the sides of the pot. To the pan, add 1 inch of water, olive oil and lemon juice. Bring to low boil, reduce heat. Set artichokes in pan on their bases. Immediately cover and simmer/steam on low heat for 15 minutes. Check the cooking liquid. Do not allow pan to go dry. Add small amount of hot water if needed. Cook for another 15 minutes or until fully tender. Serves 4. |
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Recipes
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