halfbakedharvest3.3
Pan Fried Lemony Artichokes with Asparagus Pistachio Pesto Pasta.
This recipe is kind of awesome because you can make a meal or an appetizer out of it.
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●food processor
- ●knife
- ●saucepan
- ●skillet
📝 Preparation Steps
1
Snap the very ends of the asparagus off. Bring a large pot of heavily salted water to boil. Fill a medium size bowl with ice water. Blanche the asparagus for a few minutes, until just tender (about ⏱️ 3-4 minutes). Drain the asparagus and place in the bowl of ice water. Drain and dry well.
2
Cut the asparagus into 1 inch pieces. Add the asparagus to a food processor. Add the mint, cilantro, basil, pistachios, garlic, lemon juice, olive oil and salt, pulse until until combined. Mix in the parmesan, taste and adjust as needed. Set aside or store in the fridge for up to one week.
Juice of 1 lemonlemon (cut into quarters)1lemon zest (finely grated)1 teaspoon
3
When ready to serve make the artichokes. Working with 1 artichoke at a time, using a knife, trim off all but 2 inches of the leaves. Pull off and discard the dark green outer leaves, then peel and trim the bottom and the stem. Quarter the artichoke and scrape out the hairy choke (if using baby artichokes skip this step). Rub the artichoke quarters all over with the lemon half, squeeze the extra lemon juice into a small bowl of water and add the quartered artichoke to the lemon water. Repeat with the remaining artichokes.
Juice of 1 lemonlemon (cut into quarters)1lemon zest (finely grated)1 teaspoon
4
In a medium saucepan of salted boiling water, blanch the artichokes until they are crisp-tender, about ⏱️ 3 minutes. Drain, transfer to a plate and pat dry.
5
In a medium high-sided skillet, heat 1 inch of oil over medium heat. Fry the artichokes until crisp on all sides, about 3 to ⏱️ 5 minutes. Transfer to paper towels to drain.
6
In a medium bowl, toss the artichokes with cilantro (or parsley) lemon zest, and crushed red pepper. Season with sea salt.
lemon (cut into quarters)1lemon zest (finely grated)1 teaspoonsea salt
7
Bring a large pot of salted water to a boil and boil your pasta until al dente. Add the pesto to a large pasta bowl. Drain the pasta and toss with the pesto. Serve the artichokes with the pasta and fresh feta cheese. EAT!
feta cheese (for serving)2 ounces
Nutrition Facts
calories
495 kcal
fat Content
30 g
serving Size
4 g
fiber Content
9 g
sugar Content
4 g
sodium Content
419 mg
protein Content
19 g
cholesterol Content
15 mg
carbohydrate Content
72 g
saturated Fat Content
5 g
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