Steamed Artichokes with Fajita Vinaigrette and Creamy Pesto

Steamed Artichokes with Fajita Vinaigrette and Creamy Pesto
Photo by Ralph Anderson

Ingredients

  • 1 cup olive oil, divided
  • 1 tablespoon chopped garlic
  • 2 bay leaves
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon commercial basil pesto
  • ¼ cup fresh lemon juice
  • + 7 more ingredients
    • Garnishes: seeded chopped tomato, minced cilantro, olives
    • 1 tablespoon salt
    • ½ cup mayonnaise
    • 4 large artichokes
    • ½ cup balsamic vinegar
    • Lettuce leaves
    • 1 tablespoon fajita seasoning

Wash artichokes by plunging them up and down in cold water. Cut off stem ends, and trim about 1/2 inch from top of each artichoke. Remove any loose bottom leaves. With scissors, trim sharp edges from the top of outer leaves, if necessary. Place artichokes in a large Dutch oven; cover with water, ...

View full recipe at My Recipes

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