Steamed Artichokes with Fajita Vinaigrette and Creamy Pesto

Steamed Artichokes with Fajita Vinaigrette and Creamy Pesto Recipe
Ralph Anderson
Use leftover vinaigrette as a salad dressing or marinade for chicken or vegetables.

Yield:

Makes 4 servings

Recipe from


Ingredients

4 large artichokes
1 cup olive oil, divided
1/4 cup fresh lemon juice
2 bay leaves
1 tablespoon salt
1 tablespoon freshly ground black pepper
1/2 cup balsamic vinegar
1 tablespoon fajita seasoning
1 tablespoon chopped garlic
1/2 cup mayonnaise
1 tablespoon commercial basil pesto
3 tablespoons fresh lemon juice
Lettuce leaves
Garnishes: seeded chopped tomato, minced cilantro, olives

Preparation

Wash artichokes by plunging them up and down in cold water. Cut off stem ends, and trim about 1/2 inch from top of each artichoke. Remove any loose bottom leaves. With scissors, trim sharp edges from the top of outer leaves, if necessary.

Place artichokes in a large Dutch oven; cover with water, and add 1/2 cup olive oil and next 4 ingredients. Bring to a boil. Cover, reduce heat, and simmer 40 minutes or until lower leaves pull out easily.

Combine remaining 1/2 cup olive oil, balsamic vinegar, and next 2 ingredients in a blender. Process until well blended. Set vinaigrette aside.

Combine mayonnaise, pesto, and 3 tablespoons lemon juice. Set aside.

Drain artichokes, and place on lettuce leaves. Drizzle each with 2 to 3 tablespoons of vinaigrette and dollop with pesto sauce. Garnish, if desired.

Note:

September 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note