Pan Fried Lemony Artichokes with Asparagus Pistachio Pesto Pasta
Pesto adapted from Moroccan Pesto. To make things easier, you can blanch the artichokes right after the asparagus before dumping the water. The artichokes themselves are so good. I would serve them with the pesto as a dip for snacks or an appetizer. Artichoke prep adapted from Food and Wine
Pesto adapted from Moroccan Pesto. To make things easier, you can blanch the artichokes right after the asparagus before dumping the water. The artichokes themselves are so good. I would serve them with the pesto as a dip for snacks or an appetizer. Artichoke prep adapted from Food and Wine
- 1/2 teaspoon crushed red pepper
- juice of 1 lemon
- 1/2 cup fresh basil leaves
- sea salt
- salt and freshly ground pepper
- 1 bunch of asparagus
- 1/4 cup fresh mint leaves
- 1/2 cup grated parmesan cheese (omit if making vegan)
- 1/3 cup toasted pistachios
- 1/3 cup olive oil (or possibly more)
- 1 pound long or short cut pasta
- 1/3 cup fresh cilantro or flat-leaf parsley (i used cilan
- 1-2 clove garlic (grated (i use 1))
- 2 ounces feta cheese (for serving)
- 4 large artichokes or 6-8 baby artichokes (i recommend us
- 1 lemon (cut into quarters)
- cup canola oil (for frying (about 1/4 ))
- 1 teaspoon lemon zest (finely grated)
- Carbohydrate 7.04505000209586 g
- Cholesterol 0 mg
- Fat 0.457550000255397 g
- Fiber 2.32240005980727 g
- Protein 1.70461000119864 g
- Saturated Fat 0.0815800000441611 g
- Serving Size 1 1 recipe (640g)
- Sodium 14536.8643000065 mg
- Sugar 4.72264994228859 g
- Trans Fat 0.079234000044993 g
- Calories 30 calories
Step-by-step
- 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.
- 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.
- 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.
- 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.
- 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.
- In a medium bowl, toss the artichokes with cilantro (or parsley) lemon zest, and crushed red pepper.
- Season with sea salt.
- 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!
A Busy Mom's Culinary Adventure: Pan-Fried Lemony Artichokes with Asparagus Pistachio Pesto Pasta
Life as a working mom is a whirlwind. Between school runs, work deadlines, and keeping the household afloat, finding time for elaborate cooking feels like a luxury. But even in the midst of chaos, I crave delicious, satisfying meals. That’s where this Pan-Fried Lemony Artichokes with Asparagus Pistachio Pesto Pasta recipe comes in. It’s a vibrant, flavorful dish that’s surprisingly simple to whip up, even on a busy weeknight. I discovered this recipe while searching for ways to use up some leftover asparagus. I was immediately drawn to the bright, herbaceous pesto and the promise of crispy-tender artichokes. The result exceeded all expectations; it was a flavour explosion that my family devoured! The key to this recipe’s simplicity is preparation. I usually prep the artichokes and the pesto on the weekend, storing them separately in the fridge. This drastically cuts down the weeknight cooking time, leaving me with more precious moments to spend with my kids.
The pesto, a vibrant mix of asparagus, pistachios, herbs, and lemon, is incredibly versatile. It’s not just for pasta; I’ve used it as a dip for vegetables, a spread for sandwiches, and even as a marinade for chicken. The artichokes, pan-fried to golden perfection, add a delightful textural contrast to the creamy pesto and perfectly cooked pasta. The lemon zest and a touch of red pepper flakes provide a bright, zesty kick, perfectly balancing the richness of the pesto and the artichokes. The best part? This dish is easily adaptable to dietary needs. Omit the parmesan cheese for a vegan option, or use a different type of pasta to suit your preferences. Making this dish feels like a little act of self-care amidst the chaos. It’s a reminder that even with limited time, you can create something delicious and nutritious that nourishes both body and soul. It’s a dish that brings a sense of calm and satisfaction to my busy week, and I hope it brings the same joy to your kitchen.
This recipe is more than just a meal; it's a testament to the power of simple ingredients transformed into something extraordinary. It's a celebration of the flavors of spring, the joy of cooking, and the love of feeding my family. While the recipe itself is relatively easy, the satisfaction it brings is immeasurable, proving that even a busy mom can enjoy a delicious and fulfilling meal. The beautiful thing is, the leftovers are just as wonderful cold, making this a perfect meal prep option for those even busier weeks.
Beyond the culinary aspects, this dish has helped me reframe my relationship with cooking. It used to feel like a chore, another task to add to my already overflowing to-do list. Now, I see it as an act of love, a way to nurture my family and show them how much I care. The process itself, even amidst the rush, allows me a few moments of quiet concentration, a brief escape from the constant demands of motherhood. It's a chance to connect with something creative and wholesome. So, if you're a busy mom searching for a simple yet flavourful recipe, this one is a must-try. You might be surprised at how easily it integrates into your busy life, and at how much joy it brings to your table. The crispy artichokes, the vibrant pesto, and the perfectly cooked pasta will become a welcome addition to your repertoire of quick and easy family favorites. The time you invest will be rewarded tenfold with the compliments and happy faces around your dinner table.
