Steamed Artichokes with Parsley Pesto Recipe

Steamed artichokes are often bathed in greasy butter. But why do that when you can have a lively and lemony parsley pesto?

The pesto itself is filled with nutrition. From the heart-healthy pine nuts to the antioxidant-loaded parsley to the vitamin-C- packed lemon juice – the artichoke leaves will be dipped in pure goodness.

This artichoke appetizer isn’t just incredibly delicious, fresh and healthy – with its bright green hues it straight-up announces itself to be the product of Spring, as well.

Steamed Artichokes with Parsley Pesto

Serves 2 as an appetizer.

Ingredients:

1 globe artichoke

Water

3 tablespoons of lemon juice, divided

1 cup of parsley

¼ cup of shredded parmesan cheese

2 tablespoons of diced red onion

2 tablespoons of pine nuts

2 tablespoons of olive oil

½ teaspoon of black pepper

¼ teaspoon of sea salt

1/8 of a teaspoon of red pepper flakes

1. Trim the top off the artichoke and pull away tough outer leaves.
2. Bring an inch of water to a boil in a large pot along with a tablespoon and half of the lemon juice.
3. Place a steamer basket in the pot and place the artichoke bottom side down on top of it. Cover the pot loosely, allowing room for a little steam to escape.
4. Steam the artichoke for 20-35 minutes or until a leaf removes easily when pulled.
5. While the artichoke is steaming, make the pesto. Place the pine nuts in a small, dry frying pan, and cook over low heat until their natural oil is released, about 2 minutes while stirring constantly.
6. Place the pine nuts, parsley, parmesan, the remaining lemon juice, sea salt, pepper, onion and pepper flakes in a blender. Process until smooth.

Nutrition Information

Calories

150

Total Fat

14.0g

Saturated Fat

2.1g

Cholesterol

2mg

Sodium

294mg

Total Carbohydrates

4.8g

Dietary Fiber

1.7g

Sugars

1.5g

Protein

3.4g

Vitamin A

51%

Calcium

7%

Vitamin C

86%

Iron

14%