Grilled Artichoke With Arugula Pesto

Pesto gets a spicy improvement with the bright and fresh flavors of arugula. Paired perfectly as a dipping sauce for a lemon-drenched grilled artichoke, this pesto might just become a staple condiment in your home!


2 artichokes
2 lemons, halved and grilled
4 cups packed fresh arugula
1 tablespoon minced garlic
1/2 cup pure olive oil
1/3 cup pine nuts, toasted
1/2 cup freshly grated Parmesan
juice of 2 lemons

Yield: 4 servings


1. To prepare the artichokes, bring a large pot of water to a boil. Cut bottom of stem, and clean stock with a vegetable peeler. Boil for 30-45 minutes, turning artichoke every 10 minutes until outer leaves are easily plucked. Once cooked, set aside and let access water drain and fully cool. 

2. Once cooled, cut artichokes in half, cleaning any fibers from the center. Place face down on a grill on medium/high heat for 7-10 minutes. Drizzle with olive oil and squeeze grilled lemons on top before serving.

3. To make the pesto, add the rest of the ingredients to a food processor and pulse until smooth. Serve as a dipping sauce for the artichokes.

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