This recipe is adapted from Vegetarian Times magazine recipe Artichokes Stuffed with Arugula Pesto from the April/May 2013 issue on page 50.
-1 small lemon, sliced
-1 tsp. sea salt, optional
-2 large artichokes, stems trimmed to ½ inch
-1 ½ cups tightly packed chopped basil
-1/4 cup raw or roasted unsalted cashews
-1/4 cup olive oil
-2 Tbs. lemon juice
-2 small garlic cloves, minced
-¾ tsp. salt
-½ tsp. red pepper flakes
-½ tsp. low-sodium soy sauce
-½ tsp. ground black pepper
|In a large pot bring salted lemon water to a boil.|
Add the artichokes, return to a boil.
|Reduce to a simmer, cover the pot and cook for 35-40 minutes.|
|Remove the artichokes from the water (save the large pot of water).|
|Cut the stems off the artichokes.|
|Carefully pull aside the inside leaves and remove the center chokes.|
Be careful! Steam will be escaping.
|All of the insides.|
|Spoon into the center of the artichokes.|