There’s something undeniably special about a whole steamed artichoke. It’s a dish that encourages you to slow down and savor each leaf. But let’s be honest, the dipping can get a little chaotic. That’s why I’m so excited to share this game-changing recipe! We’ve transformed the artichoke into its own elegant serving vessel by filling the center with a vibrant, peppery arugula pesto. Each leaf gets the perfect coating, and the heart becomes a treasure trove of creamy, nutty flavor. It’s the perfect, mess-free way to enjoy this beautiful vegetable.
Ingredients
• For the Artichokes
• 4 qt / 3.8 L water
• 1 small lemon, sliced
• 1 tsp / 5 g sea salt, optional
• 4 large artichokes, stems trimmed to ½ inch / 1.25 cm
• For the Arugula Pesto
• 3 cups / 90 g tightly packed chopped arugula
• ½ cup / 65 g raw or roasted unsalted cashews
• ½ cup / 120 ml olive oil
• 2 Tbs / 30 ml lemon juice
• 2 Tbs thinly sliced fresh basil
• 2 small garlic cloves, peeled
• 2 tsp nutritional yeast
• ¾ tsp / 4 g salt
• ½ tsp red pepper flakes
• ½ tsp low-sodium soy sauce or wheat-free tamari
• ½ tsp ground black pepper
Instructions
1. In a large pot, bring 4 quarts of water, the lemon slices, and optional sea salt to a rolling boil. Carefully add the artichokes, cover the pot, and return to a boil. Reduce the heat to a steady simmer and cook for 30 to 45 minutes, or until an outer leaf pulls away easily.
2. While the artichokes are simmering, prepare the pesto. Combine the arugula, cashews, olive oil, basil, lemon juice, garlic, nutritional yeast, salt, red pepper flakes, soy sauce, and black pepper in a high-speed blender. Purée until completely smooth and creamy.
3. Using tongs, carefully transfer the cooked artichokes to a colander and run cold water over them until they are cool enough to handle. Reserve the cooking water in the pot. Place an artichoke on a cutting board and slice off the stem so it can sit flat. Gently spread the leaves apart to expose the fuzzy, spiky center choke. Use a small spoon to scoop out and discard the choke entirely.
4. Just before serving, return the de-choked artichokes to the hot cooking water for 2 minutes to reheat them. Arrange the warm artichokes on a platter. Spoon about ¼ cup of pesto into the center of each one and serve immediately with any remaining pesto on the side for extra dipping.
Nutritional Information
• (per serving)
• Calories: 309
• Protein: 9 g
• Total Fat: 22 g
• Saturated Fat: 4 g
• Carbohydrates: 25 g
• Cholesterol: 0 mg
• Sodium: 620 mg
• Fiber: 10 g
• Sugar: 3 g
Pro Tips
• When buying artichokes, choose ones that feel heavy for their size with tightly packed, green leaves.
• To prevent the trimmed stems and any cut parts from browning, rub them with a slice of lemon immediately after cutting.
• The arugula pesto can be made up to 3 days in advance. Store it in an airtight container in the refrigerator with a thin layer of olive oil on top to keep it vibrant and green.
• For a different flavor profile, try swapping the cashews for walnuts or pine nuts, or use a mix of spinach and arugula for a milder green base.
FAQ
Q: Can I make this arugula pesto nut-free
A: Absolutely. For a delicious nut-free version, simply substitute the cashews with an equal amount of raw sunflower seeds or pumpkin seeds (pepitas). This will maintain the creamy texture and nutty flavor profile.
Q: Is there a substitute for nutritional yeast
A: Yes, while nutritional yeast provides a unique cheesy and savory flavor, you can omit it for a pesto that is fresher and more herb-forward. For a different kind of savory depth, you could also try adding a teaspoon of white miso paste.
Q: How can I make this a more complete vegetarian meal
A: This dish works beautifully as a main course. To make it more substantial, serve it alongside a hearty grain like quinoa, a simple white bean salad, or some crusty whole-grain bread for dipping in the extra pesto.
Q: How should I store leftovers
A: For best results, store the steamed artichokes and the arugula pesto in separate airtight containers in the refrigerator. The pesto will last up to 3 days (cover the surface with a thin layer of olive oil to keep it green), and the artichokes will last for 2-3 days. Reheat the artichokes and fill with pesto just before serving.
