Sunday, March 04, 2007

Marinated Artichokes with Homemade Arugula Pesto

From Take Home Chef

1 lightly packed cup baby arugula leaves, stems removed
½ cup freshly grated Parmesan cheese
1/3 cup pine nuts, toasted
2 garlic cloves
½ cup extra virgin olive oil
Salt and freshly ground black pepper
16 quartered marinated artichoke hearts, drained
Additional fresh baby arugula leaves, for garnish
Cherry tomatoes, halved, for garnish

Place 1 lightly packed cup of arugula, and the Parmesan, pine nuts and garlic in a blender. With the machine running, slowly add the olive oil and blend until smooth. Season the pesto to taste with salt and pepper.

Arrange the artichokes on a platter and drizzle some of the pesto over the artichokes. Garnish with the additional arugula leaves and tomatoes. Cover and reserve any remaining pesto in the refrigerator for another use.

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