• Sumo


nginx
Pesto is a bright, bold flavor and the arugula pesto in this recipe gives it a peppery kick that pairs beautifully with the creamy artichokes.

 

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Rating: 41

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 30 minutes

Serving Size: 4

309

22

Ingredients

  • 1 Lemon, sliced
  • 1 Teaspoon Sea Salt
  • 4 Artichokes, trimmed
  • 3 Cups Arugula, chopped
  • 1/2 Cup Cashews
  • 1/2 Cup Olive Oil
  • 2 Tablespoons Basil, thinly sliced
  • 2 Tablespoons Lemon Juice
  • 2 Garlic Cloves, peeled
  • 2 Teaspoons Nutritional Yeast
  • 1/2 Teaspoon Red Pepper Flakes
  • 1/2 Teaspoon Soy Sauce
  • 1/2 Teaspoon Black Pepper

Instructions

  1. In a large pot bring 4 quarts of water, the lemon slices and sea salt to a boil, then add the artichokes and simmer for 45 minutes.
  2. Puree all the rest of the ingredients together in a blender until smooth.
  3. Remove the artichokes from the boiling water and run them under cold water in the sink. Cut off the stems and open the leaves to reveal the choke; scoop out choke with a spoon and discard.
  4. Spoon 1/4 cup of the mixture in the blender into the center of each artichoke and the outer leaves.
  5. Serve and enjoy!

http://vegonline.org/vegetarian-entrees/pesto-stuffed-artichokes-recipe/