Pairing an artichoke with a lively and citrusy cilantro pesto, is much more delectable than just pairing it with melted butter - with plenty of health benefits!
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Preparation Time
Less than 5 minutes
Cooking Time
20-30 minutes depending on the size
Difficulty Rating
2
Health Level
5
Serves
2
Ingredients
- 1 large globe or 2 medium-small artichoke(s)
- 1 Tbsp of lemon juice
- 1 cup of cilantro
- ½ cup of low-sodium vegetable broth
- 2 Tbsp of shredded parmesan cheese or:
- 1 Tbsp . nutritional yeast
- 3 scallions (white and green parts)
- 2 Tbsp of pine nuts or:
- 3 Tbsp if substituting with yeast for cheese
- 2 Tbsp of lime juice
- Ground black pepper to taste
- 1 lemon wedge (for garnish)
Directions
- Bring 2 inches of water with lemon juice to a boil in a medium saucepan.
- While the water is heating, trim the top of the artichoke and remove the tough outer leaves.
- Place the artichoke top down on a steamer basket in the pot. Cover the pan with a lid, but leave a little room for steam to escape.
- Cook until a sharp pairing knife inserted into the stem goes in easily – 20-30 minutes. You can double check that it’s done by removing a leaf and pulling it between your teeth. When the artichoke is done, remove it with a pair of tongs. Let it cool for 15 minutes, or until it can be handled comfortably. Use a metal spoon to remove the fuzzy choke. (A grapefruit spoon works perfectly for this.)
- Combine the cilantro, broth, cheese or yeast, scallions, pine nuts, lime juice, and black pepper together in a blender or food processor.
Dip artichoke leaves and heart into the pesto and enjoy.
Serving size: ½ large or 1 medium-small artichoke, ½ cup dip
Exchanges per Serving: 0 Carb, ½ Protein, ½ Fat
