barbara-in-va
Well-known member
I am planning the menu for the next group dinner of which I am hostess. I was thinking of serving this as an appetizer on crostini, as suggested, but am not sure if I can find fresh artichokes this time of year. My question is, would it be sacrilegious to use frozen artichoke hearts? Would the recipe still turn out? (I am not suggesting canned because I don't think they would roast very well.) Your thoughts are appreciated as always!
Michael suggests that this can be used stirred into risotto or hot pasta along with some of the pasta cooking water, sear a lamb loin or piece of swordfish, smear with pesto cover with bread crumbs and finish in the oven, add a small can of white beans and puree with the artichokes serve on crostini with a slice of mozzarella.
Roasted Artichoke Pesto
Source: At Home with Michael Chiarello
1/3 C fresh lemon juice
6 med or 4 large artichokes
3/4 C extra virgin olive oil
3 large cloves garlic, quartered lengthwise
1 t finely chopped fresh thyme
1 bay leaf
finely ground sea salt, preferably gray
fresh ground black pepper
1/2 C tightly packed fresh basil leaves
Preheat oven to 325°F.
Select a non reactive bowl large enough to hold all the artichokes once they are trimmed and pour the lemon juice into it. Working with 1 artichoke at a time, bend the tough outer leaves backward until they break at the point where the tough leaf becomes part of the tender base; stop when you reach the more tender interior leaves that are at least half yellow-green. With a serrated knife, cut across the leaves at the point where the color changes from yellow-green to dark green. Trim the stem of its outer layer, then trim the base to 1-2 inches, removing any dark green bits. Quarter the artichokes lengthwise and scoop out the hairy choke. As the artichokes are trimmed, drop them into the bowl and turn to coat with the lemon juice.
When all the artichokes are trimmed, transfer them and the lemon juice to a large ovenproof skillet along with 5 T of olive oil, garlic, thyme, bay leaf, 1 t salt and 1/4 t pepper. Bring to a boil over medium heat, tossing to coat the artichokes with the seasonings, cover with aluminum foil, transfer to the oven and cook until the artichokes are browned in spots and tender when pierced, about 35 minutes. Remove from the oven and let the artichokes cool in the liquid.
Remove the bay leaf and discard. Transfer the contents of the skillet to a food processor and process until completely smooth. Add the remaining 3 T olive oil and the basil and again process until smooth.
Taste and adjust the seasoning. Spoon into a small bowl and serve.
Makes about 2C.
Michael suggests that this can be used stirred into risotto or hot pasta along with some of the pasta cooking water, sear a lamb loin or piece of swordfish, smear with pesto cover with bread crumbs and finish in the oven, add a small can of white beans and puree with the artichokes serve on crostini with a slice of mozzarella.
Roasted Artichoke Pesto
Source: At Home with Michael Chiarello
1/3 C fresh lemon juice
6 med or 4 large artichokes
3/4 C extra virgin olive oil
3 large cloves garlic, quartered lengthwise
1 t finely chopped fresh thyme
1 bay leaf
finely ground sea salt, preferably gray
fresh ground black pepper
1/2 C tightly packed fresh basil leaves
Preheat oven to 325°F.
Select a non reactive bowl large enough to hold all the artichokes once they are trimmed and pour the lemon juice into it. Working with 1 artichoke at a time, bend the tough outer leaves backward until they break at the point where the tough leaf becomes part of the tender base; stop when you reach the more tender interior leaves that are at least half yellow-green. With a serrated knife, cut across the leaves at the point where the color changes from yellow-green to dark green. Trim the stem of its outer layer, then trim the base to 1-2 inches, removing any dark green bits. Quarter the artichokes lengthwise and scoop out the hairy choke. As the artichokes are trimmed, drop them into the bowl and turn to coat with the lemon juice.
When all the artichokes are trimmed, transfer them and the lemon juice to a large ovenproof skillet along with 5 T of olive oil, garlic, thyme, bay leaf, 1 t salt and 1/4 t pepper. Bring to a boil over medium heat, tossing to coat the artichokes with the seasonings, cover with aluminum foil, transfer to the oven and cook until the artichokes are browned in spots and tender when pierced, about 35 minutes. Remove from the oven and let the artichokes cool in the liquid.
Remove the bay leaf and discard. Transfer the contents of the skillet to a food processor and process until completely smooth. Add the remaining 3 T olive oil and the basil and again process until smooth.
Taste and adjust the seasoning. Spoon into a small bowl and serve.
Makes about 2C.