Steamed Artichokes with Fajita Vinaigrette and Creamy Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Use leftover vinaigrette as a salad dressing or marinade for chicken or vegetables. Ingredients:
4 large artichokes |
1 cup olive oil, divided |
1/4 cup fresh lemon juice |
2 bay leaves |
1 tablespoon salt |
1 tablespoon freshly ground black pepper |
1/2 cup balsamic vinegar |
1 tablespoon fajita seasoning |
1 tablespoon chopped garlic |
1/2 cup mayonnaise |
1 tablespoon commercial basil pesto |
3 tablespoons fresh lemon juice |
lettuce leaves |
garnishes: seeded chopped tomato, minced cilantro, olives |
Directions:
1. Wash artichokes by plunging them up and down in cold water. Cut off stem ends, and trim about 1/2 inch from top of each artichoke. Remove any loose bottom leaves. With scissors, trim sharp edges from the top of outer leaves, if necessary.
2. Place artichokes in a large Dutch oven; cover with water, and add 1/2 cup olive oil and next 4 ingredients. Bring to a boil. Cover, reduce heat, and simmer 40 minutes or until lower leaves pull out easily.
3. Combine remaining 1/2 cup olive oil, balsamic vinegar, and next 2 ingredients in a blender. Process until well blended. Set vinaigrette aside.
4. Combine mayonnaise, pesto, and 3 tablespoons lemon juice. Set aside.
5. Drain artichokes, and place on lettuce leaves. Drizzle each with 2 to 3 tablespoons of vinaigrette and dollop with pesto sauce. Garnish, if desired.
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