Roasted Artichoke Pesto

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If this turned brown, it sounds like you must have left out the lemon juice.

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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?

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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.

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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.

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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.

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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.

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Today is probably the 5th time I have made this recipe. I have served it to food professionals and "the rest of us" Always rave reviews and somebody wants the recipe. I have doubled and quadrupled this recipe with great success for large groups and used it as part of a brushetta bar.

I put in a handful of garlic cloves instead of just 3 but otherwise this recipe is perfect as it stands.

Michael Chiarello's recipes are consistently reliable and outstanding in flavor.

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The frozen artichokes work great! The flavor from the roasting process really adds alot to this recipe!

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This is so easy and is a very tasty and imressive dish!

Give it a TRY!

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outstanding! simple and easy to make. if you can't find frozen artichokes (i couldn't, canned work fine too.