*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]