Artichoke & Lemon

by Molly Shuster


  • 2 large or 3 small artichokes, trimmed
  • 2 lemons, divided
  • 3 tablespoons pine nuts, toasted
  • 1 clove garlic, chopped
  • 2/3 cup extra virgin olive oil
  • 2/3 cup grated Parmesan cheese
  • Sea salt, to taste
Artichoke & Lemon

Elizabeth Cecil

Pesto is derived from the italian word ‘pestare,’ which means ‘to pound or crush.’ The Italians classically used a mortar and pestle, but we’ll settle for a Cuisinart.

Place a steamer basket into a sauce- pan and fill with enough water to just cover the bottom of the basket. Place the artichokes in the basket, and squeeze juice from one lem-
on over the artichokes. Place the squeezed lemon halves in the basket and cover. Bring to a boil then reduce to a simmer. Cook artichokes until tender, about 30-35 minutes.

Discard lemon and cool artichokes to room temperature.

When cooled, halve the artichokes lengthwise. Using a spoon, scrape out the choke and any tough, inner leaves or fibers. Roughly chop cleaned artichokes and place in the bowl of a food processor. Add the pine nuts and garlic and pulse until finely chopped. Add the zest and juice of the remaining lemon to the food processor along with the olive oil and Parmesan. Pulse until the pesto is a relatively smooth paste but retains some texture. Salt to taste.

Yield: About 2 1/4 cups