Artichoke Pesto

In the ancient Mediterranean, diners prized the artichoke. This prickly bud of the thistle plant hails as one of the world’s oldest foods. Today, this vegetable has even found a place in interior design as ceramic and glass artichokes grace our homes as accessories. 

Pealing away the artichoke’s pointy leaves reveals the treasure inside—the silky tender, appropriately named “heart.” Its mild flavor pairs well with sautéed chicken or veal with capers, lemon, and white wine. And let’s not forget the wonder of flash-fried hearts with a garlic aioli dipping sauce. 

The artichoke became a staple in my kitchen this past winter as I made a batch of artichoke pesto practically every week. I’ve always found a pure basil pesto too dominant for my palette, but the addition of artichoke hearts tempers the traditional pesto while elevating the brightness of the basil. 

What I found most remarkable is the versatility of artichoke pesto. Spoon it onto salmon or crusty baguette, and replace the standard mustard or mayo for it on a sandwich. Mix it into roasted potatoes, served hot or cold and use it as a dip for chips or vegetables. 

And it’s a cook’s dream–simple to prepare, can be made ahead of time, and is just as vibrant days later, waiting in the refrigerator for its next use. 

Artichoke Pesto

1 and 1/2 cups artichoke hearts, drained

1/3 cup pine nuts

1 cup olive oil

1 cup packed fresh basil leaves

1/2 cup Pecorino Romano

2 large galic cloves

1 teaspoon salt

Place all ingredients into a food processor and mix well until combined.