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3.18 from 23 votes

Pan Fried Lemony Artichokes with Asparagus Pistachio Pesto Pasta.

This recipe is kind of awesome because you can make a meal or an appetizer out of it.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Appetizer, Main Course, Snack
Cuisine: American
Keyword: artichoke, lemon, pasta, pesto
Servings: 6 Servings
Calories: 622kcal
Author: halfbakedharvest

Ingredients

Asparagus + Mint Pistachio Pesto Pasta

  • 1 bunch of asparagus
  • 1/4 cup fresh mint leaves
  • 1/3 cup fresh cilantro or flat-leaf parsley I used cilantro
  • 1/2 cup fresh basil leaves
  • 1/2 cup grated parmesan cheese omit if making vegan
  • 1/3 cup toasted pistachios
  • 1-2 clove garlic grated (I use 1)
  • Juice of 1 lemon
  • 1/3 cup olive oil or possibly more
  • Salt and freshly ground pepper
  • 1 pound long or short cut pasta
  • 2 ounces feta cheese for serving

Fried Artichokes

  • 4 large artichokes or 6-8 baby artichokes I recommend using baby artichokes
  • 1 lemon cut into quarters
  • cup canola oil for frying (about 1/4 )
  • 1 teaspoon lemon zest finely grated
  • 1/2 teaspoon crushed red pepper
  • sea salt

Instructions

  • 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!

Notes

*Pesto adapted from this [Moroccan Pesto | https://www.halfbakedharvest.com/moroccan-roasted-garlic-pesto-and-cashew-pizza/] *To make things easier, you can blanche 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 | http://www.foodandwine.com/recipes/fried-artichokes-with-citrus-and-parsley]

Nutrition

Serving: 4g | Calories: 622kcal | Carbohydrates: 72g | Protein: 19g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 419mg | Potassium: 631mg | Fiber: 9g | Sugar: 4g | Vitamin A: 465IU | Vitamin C: 31.4mg | Calcium: 217mg | Iron: 3mg