Equipment
Ingredients
Artichokes
- 1000 g fresh baby artichokes, whole
- 2 lemon, halved
- 3000 ml water
- 15 g salt
Pecan Pesto
- 100 g pecan halves, raw
- 40 g fresh basil leaves, picked
- 50 g parmesan cheese, grated
- 2 garlic, peeled
- 120 ml extra virgin olive oil
- 30 ml lemon juice
- 3 g sea salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 686 kcal
- Protein
- 13 g
- Carbohydrates
- 52 g
- Fat
- 51 g
- Fiber
- 8 g
- Sugar
- 26 g
- Sodium
- 1906 mg
- Saturated Fat
- 8 g
- Monounsaturated Fat
- 33 g
- Polyunsaturated Fat
- 9 g
- Cholesterol
- 9 mg
- Potassium
- 1277 mg
- Calcium
- 232 mg
- Iron
- 10.0 mg
- Magnesium
- 88 mg
- Phosphorus
- 365 mg
- Zinc
- 1.9 mg
- Vitamin A
- 56 mcg
- Vitamin C
- 32 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 5.3 mg
- Vitamin K
- 61 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.69 mg
- Riboflavin
- 0.24 mg
- Niacin
- 3.7 mg
- Folate
- 51 mcg
- Water
- 244 g
Sources: USDA FoodData Central
Method
Fill a large bowl with cold water and squeeze the juice of one lemon into it. Drop the spent lemon halves into the water. This acidulated water will prevent the artichokes from oxidizing and turning brown.
Prepare the baby artichokes: snap off the tough outer dark green leaves until you reach the pale yellow center. Cut off the top third of the artichoke and trim the stem end. Slice each artichoke in half lengthwise and immediately submerge in the lemon water.
Bring a large pot of salted water to a boil. Drain the artichokes and add them to the boiling water. Cook for 10-15 minutes until tender when pierced with a knife tip. Drain well and let cool slightly.
While artichokes cook, place pecans in a dry skillet over medium heat. Toast, tossing frequently, until fragrant and slightly darkened, about 3-5 minutes. Remove from heat immediately to prevent burning.
In a food processor, combine the toasted pecans, basil, parmesan cheese, garlic, lemon juice, salt, and pepper. Pulse until coarsely chopped.
With the motor running, slowly stream in the olive oil until the pesto emulsifies into a thick, rich sauce. Taste and adjust salt if necessary.
Place the warm, drained artichokes in a large bowl. Pour the pecan pesto over them and toss gently to coat every piece thoroughly.
Let the artichokes marinate at room temperature for at least 1 hour before serving to allow flavors to meld.
Chef's Notes
- Baby artichokes are preferred for this recipe because they often have no developed choke, making prep significantly faster and waste lower.
- Pecans have a higher fat content than pine nuts or walnuts, resulting in a creamier, sweeter pesto that balances the slight bitterness of the artichoke.
- Don't throw away the parmesan rind; save it to flavor soups or stocks later.
- Ensure the artichokes are very well drained after boiling; excess water will water down the pesto.
Storage
Refrigerator: 4 days — Store in an airtight container. The olive oil may solidify; let stand at room temperature for 20 minutes before serving.
Troubleshooting
Artichokes turned brown/grey
Cause: Oxidation occurred before boiling
Fix: Cosmetic only; safe to eat but cannot be reversed
Prevention: Ensure artichokes are submerged in lemon water (acidulated water) immediately after cutting
Cultural Context
While pesto Genovese is strictly basil and pine nuts, Italian cuisine has a long tradition of 'pesto' (meaning 'to pound') variations using local nuts and produce. This recipe bridges the gap between Italian technique and Southern US ingredients (pecans), highlighting the artichoke, a vegetable celebrated in Roman cuisine since ancient times.
