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Steamed Artichokes with Fajita Vinaigrette and Creamy Pesto

Ralph Anderson
Yield Makes 4 servings
Use leftover vinaigrette as a salad dressing or marinade for chicken or vegetables.


  • 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

How to Make It

  1. 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.

  2. 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.

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

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

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