Artichoke Pesto
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Beautiful spring artichokes, now in markets, are one of our most delicate vegetables. They’re low in calories and high in vitamin C and fiber. Some of the most popular ways to enjoy artichokes, though, are high in fat.
Skip the garlic butter and hollandaise-type sauces, and try this low-fat artichoke pesto. It has a good artichoke flavor and looks beautiful when spooned into an artichoke bottom surrounded with some of the leaves. Spoon or spread the pesto on the end of an artichoke leaf before eating. You can also serve any leftover leaves with a plain yogurt and garlic dip or a simple soy and ginger dip.
Remove any bruised or damaged leaves from base of each artichoke. Trim stem, then cut off top quarter of each artichoke. Trim sharp end of leaves with scissors. Place artichokes upright in steamer, and steam 45 to 50 minutes until artichokes are tender and leaves easily pull free.
Remove leaves from artichokes; reserve. Scoop choke from bottom of each artichoke. Reserve 1 artichoke bottom for serving pesto.
Puree remaining artichoke bottoms with lemon juice until smooth. Add garlic, Parmesan, olive oil and salt, and puree until blended.
Arrange leaves in circular pattern on serving platter. Place reserved artichoke bottom in center of plate. Spoon pesto onto artichoke bottom. Arrange lemon wedges in decorative pattern around artichoke bottom. Sprinkle with chopped parsley.
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