Roasted Artichoke Pesto

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: Appetizers for Dinner

Rated: 4 stars out of 5Rate itRead users' reviews (13)

RECIPE
COMMENTS & REVIEWS(13)

Cook Time:
35 min
Level:
Easy
Yield:
2 cups

Times:

Prep: 10 min
Inactive Prep: 30 min
Cook: 35 min
Total:: 1 hr 15 min

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Ingredients

3/4 cup extra-virgin olive oil
1/3 cup fresh lemon juice
3 large cloves garlic, quartered lengthwise
1 teaspoon finely chopped fresh thyme leaves
1 bay leaf
1 teaspoon gray salt
1/4 teaspoon freshly ground black pepper
2 packages frozen artichokes
1/2 cup tightly packed fresh basil leaves

Directions

Preheat the oven to 325 degrees F.

In a deep ovenproof pan, combine 1/2 cup olive oil, lemon juice, garlic, thyme, bay leaf, salt, and pepper. Add the frozen artichokes and mix to coat. Bring to a boil over medium heat, stirring occasionally. Cover with aluminum foil, transfer to the oven, and cook until the artichokes are browned in spots and tender when pierced, about 35 minutes. Allow the artichokes to cool in the liquid.

Remove the bay leaf. Put the cooled artichokes with the liquid into a blender. Add the remaining 1/4 cup olive oil and basil leaves and process until smooth.

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Comments & Reviews

recipe Roasted Artichoke Pesto
Carol Vero Beach, FL 06-24-2009
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Heidi
Rated: 5 stars out of 5

If this turned brown, it sounds like you must have left out the lemon juice.
recipe Roasted Artichoke Pesto
Heidi Miami Beach, FL 03-10-2009
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color
Rated: 4 stars out of 5

This is delicious. I can't remember if I tweeked it but my main complaint is that this turns an icky brown color. Any... suggestions how I can keep it green?Read more
recipe Roasted Artichoke Pesto
Cathy Hopewell Junction, NY 12-27-2007
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Tasty
Rated: 4 stars out of 5

Wonderful appetizer. Full of flavor. The only change I made is that I only used a total of 1/2 cup of oil instead of 3/4... cup that the recipe called for. The nice thing is that I was able to make it the day before.Read more
recipe Roasted Artichoke Pesto
Gretchen Beverly Hills, CA 06-06-2007
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Yummy!
Rated: 5 stars out of 5

This is amazing! It's not quite as concentrated and rich as other pestos so you can use it more liberally. I had it on... grilled fish one night and spinach ricotta ravioli another night- both were delicious.Read more
recipe Roasted Artichoke Pesto
Hilary Shrewsbury, PA 03-13-2007
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Tasty!
Rated: 4 stars out of 5

Couldn't find fresh basil so had to use dry. I am sure this influenced the final product. The flavor of artichoke... definitely comes out enhanced by the lemon. Great with crostini or even on a baked potato! Will definitely make it again with the fresh basil.Read more
recipe Roasted Artichoke Pesto
Anonymous 12-15-2006
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Too much lemon?
Rated: 4 stars out of 5

At first I didn't think I liked it at all... it was too tart. Then my body started to crave it and I couldn't get enough of... it! (What is in this stuff?) Will make it again, possibly with a little less lemon juice.Read more