This recipe is probably a little more time-consuming than most of my recipes, it is definitely worth it though. For those of you who would like to make it but time is an issue, I recommend baking the artichokes, with the chokes still in and serving the pesto sauce on the side. While it is not as good as the recipe below, it works, and it takes much less time.
In the recipe below I stuff the artichokes with a pesto made with basil, garlic and pine-nuts. In last weeks blog I discussed the health benefits of artichokes so in this blog I will talk about basil.
The word basil comes from the Greek word for king – ‘basileum’, either because basil oil was used to anoint the king or because the smell of basil is fit for a king’s house. Basil is used therapeutically to treat digestive disorders and respiratory infections. Basil’s ability to help a with stomach aches is due to the antispasmodic qualities. It is also a decongestant which explains it’s ability to help open the breathing passages. My favorite use for basil is for its cephalic qualities. Like rosemary, basil has a clarifying effect on the brain. I associate this with the mucus decongestant qualities which open up the breathing passages and increases oxygen flow to the brain.
No matter the reason why you chose to use basil, always remember to feel like royalty when you eat it.
1 bunch basil
2 cloves garlic
1 tbsp pine-nuts
4 tbsp olive oil
juice of 1/2 lemon
salt and pepper
Preheat oven to 200 degrees celsius.
Cut off the top third of the artichoke and level the base. Blanch the artichokes in boiling water for 2-5 minutes. Remove from the water, pull out the choke and scoop out the thorns with a spoon. Arrange the artichokes in a dutch oven and pour the water into the bottom to prevent the pot from burning.
Roast the pine nuts for 2-3 minutes until golden. Place with the remaining ingredients in a food processor and puree until smooth. Use a spoon to fill the artichokes with the pesto. Cover the dutch oven and bake for 1 hour.