Marinated Artichokes In Pecan Pesto
- Total Time
- About 1 hour, plus overnight marinating
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Ingredients
- 2cups fresh basil leaves
- 1½cups parsley
- 4garlic cloves
- 1½cups olive oil
- ½cup pecans
- ½cup grated Parmesan cheese
- 1teaspoon salt
- ¼cup balsamic vinegar
- 10medium artichokes
- 2lemons, quartered
- 1tablespoon peppercorns
Nutritional analysis per serving (10 servings)
427 calories; 38 grams fat; 6 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 5 grams polyunsaturated fat; 18 grams carbohydrates; 8 grams dietary fiber; 3 grams sugars; 8 grams protein; 463 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor, combine the basil, parsley, garlic, olive oil, pecans and cheese. Process until the pesto has a consistency of salad dressing. Add the salt and balsamic vinegar.
- Step 2
Cut the tips of the artichoke leaves with scissors and remove the stems. Place the lemons and peppercorns in a large pot, fill with water and bring to a boil. Add the artichokes and simmer for 40 minutes. Drain and cool.
- Step 3
Remove the chokes and discard. Place the artichokes on a large serving platter. Drizzle the pesto over the tops and marinate overnight.
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