It’s time to tell you about this recipe! My favorite way to eat an artichoke is the old fashioned dipping the leaves in something delicious, so I thought it was time avocados, pesto & artichokes came together to party. I made this pesto super simple and clean with just avocado, garlic, walnuts, basil and lemon juice! It blends together in no time while your artichokes roast in the oven and it’s the perfect appetizer to have out for guests or just to snack on solo! I love that artichokes create their own bowl once you remove the ‘choke! Hello less clean up?! YAS.
Just plop the pesto into the little bowl of the artichoke and voila! Done!
4-5 small Ocean Mist artichokes
2 tablespoons olive oil
2 small avocados or 1 1/2 large avocados
1/4 cup walnuts
1 teaspoon minced garlic
1 cup packed fresh basil leaves
Juice of 1 lemon
pinch of salt
Sun dried tomatoes (to garnish)
1.Preheat oven to 375 degrees. Slice Artichokes in half length wise and drizzle the open end with olive oil. Place the open end down on a foil lined baking sheet then place another piece of foil on top of them and press it down. Roast for 30-40 minutes or until fork tender. Once they are done scoop out the “choke” which is that fuzzy part in the middle, and discard.
2.In a food processor combine avocados, walnuts, garlic, basil, lemon juice & salt. Blend on high until walnuts have broken down and pesto is creamy and thick. Scoop the pesto into the bowl area of the artichoke where the choke was removed. Top with some sun dried tomatoes and enjoy!