Tossed with a fragrant spring pesto, this side dish pairs wonderfully with this week’s pasta main.
4 medium artichokes
½ cup Italian parsley
3 cloves garlic
Zest from 1 lemon
1 tablespoon olive oil
1 teaspoon sea salt
1. Trim the artichokes of their leaves, the choke, and the tough woody exterior of the stem. Rub the cut areas once in a while with the cut side of a lemon to prevent discoloration.
2. When the artichoke is trimmed, cut it into small chunks (¼-inch dice). Pulse parsley, garlic, lemon zest and salt together on in a food processor until just slightly chunky. (Chopping the salt with the other ingredients makes the mixture less sticky.)
3. In a medium skillet, heat about a tablespoon of oil over medium-high heat. Sauté artichoke pieces until they are softened and beginning to brown.
4. Add the pesto, mix thoroughly, and sauté for another minute or two until fragrant. Also wonderful topped with a fresh goat cheese crumbles.