Description
A fun and healthy sharing meal experience.
Ingredients
For pesto
- 1/2 cup hazelnuts (or you can use different nuts if you want)
- 2 tbsp nutritional yeast (can be replaced with Parmigiano Reggiano)
- 1/2 cup pitted green olives
- bunch of parsley (or you can replace it with basil)
- 4 tbsp extra virgin olive oil
The artichoke
- 1 big whole artichoke (You will use the outer leaves, so make sure they are in great shape when you choose them).
- one lemon (for juice)
- 2 tbsp extra virgin olive oil
- garlic powder
Instructions
- Wash and steam the whole artichoke for 30 minutes.
- While the artichoke cooks, you can make the pesto by mixing all the pesto ingredients in a food processor.
- After 30 minutes of steaming, section the artichoke in half, scoop the fuzzy choke from the center of the artichoke, on both halves (check the video I linked in my post if you are not sure how to do it). Squeeze lemon juice and drizzle extra virgin olive oil on both sides of the two haves (both the center part and the outer leaves). Start filling the artichoke with the pesto. Fill the center and in between the leaves as much as you can, gently separating the leaves. Drizzle with more olive oil, lemon and sprinkle some garlic powder. Place on parchment paper on a baking dish.
- Bake for 30 to 40 minutes at 350F (175C).
- Take out and cover with aluminum foil for 10 minutes before serving.
Notes
This is a great appetizer or entertainment dish as it can be easily shared. You just pull out the leaves one by one, with your hands, eat the pesto and scrap the flesh on each leaf with your teeth. Once you reach the core (the best part), you can cut and share.