Artichoke Heaven

Very nearly tempted the other day to buy a Jerusalem Artichoke plant, but decided against it, thinking it would be too hard to grow.  Michele Knaus, new gardener, but experienced chef, shows how success with these exotic plants can be a reality, and also how to make delicious and versatile Artichoke Pesto.  For anyone has never tried this beautiful vegetable, it’s definitely worth investigating.  The taste is unforgettable.  Thanks to the brilliant filmwork of Rebecca Gerendasy from CookingUpAStory, this is an easy to follow cooking lesson.  For the recipe, read on:

Ingredients:

8 oz artichoke hearts – fresh or frozen, but not marinated in oil

3-4 cloves fresh garlic, peeled and choppped

½ cup fresh Italian parsley leaves

½ cup fresh basil leaves

2 T. fresh thyme leaves

Juice of one lemon, or to taste

sea salt

freshly ground black pepper

½ cup toasted walnuts

½ cup Parmesan cheese

Olive oil – as needed (about ¼ cup)

Instructions:

In a food processor, chop the artichoke hearts and garlic together using about 6 pulses.

Add the fresh herbs, lemon juice, salt, and pepper. Pulse until herbs are chopped and mixed into artichokes.

Add walnuts and Parmesan cheese, and two tablespoons of olive oil and pulse until mixed.

Add additional olive oil until desired pesto consistency is reached – more for a sauce consistency, less for a thicker end result.

Taste for seasoning.
Makes about 2 cups 2-4 people

Recipe courtesy Michele Knaus, EatLikeAChef.

(copyright Monika Roleff 2008.)

(copyright CookingUpAStory, 2008.)