Monday, May 23, 2011

Artichoke Lemon Pesto

April 2011 012 So there we were, sitting amid the vineyards at Rusack Winery outside Santa Barbara, savoring the day with an ample picnic lunch that included a jar of artichoke lemon pesto. 

March 2011 425

The soppressata, salami and cheese were perfect with the wine and we all loved the artichoke pesto too. Who can complain when you’re surrounded with good friends, good food, good wine and a landscape as beautiful as this?

March 2011 428 I wasn’t complaining, but whenever I see upscale (read high-priced) delicious products like the artichoke pesto, my mind starts thinking about how to replicate the recipe in my kitchen,  so I set to work trying soon after returning home.

It didn’t take much – just a bit of tasting here, a pinch of herbs there, a few pulses in the food processor, and voila – I had a quick and delicious snack to serve with crackers, or a wonderful sauce to toss with pasta. 

April 2011 016

My recipe calls for 3 T. olive oil, but you can use more if you prefer it looser. Speaking of olive oil, I got a box in the mail the other day with six containers of olive oil from Tre Olive, an operation in Calabria owned by Joe of Italyville.com and his family.

May 2011 002 Joe’s family has been in the business since 1934 and they’ve come up with a unique way to market their product – adopting an olive tree.

grove4 When you adopt a tree for a year, you’ll get a certificate of adoption, a photo of “your” tree, plus three liters of olive oil from the family groves in Calabria. I love this idea for gift-giving, especially since Father’s Day isn’t too far off, and my father’s family hails from Calabria.  It’s another way of bringing a bit of the homeland here to the states. Bravo Joe.

Artichoke Lemon Spread

printable recipe here

  • 1  14-ounce can of artichoke hearts  in water (unseasoned)
  • 1/4 cup parmesan cheese
  • 1/8 c. finely chopped parsley
  • a few small sprigs of thyme, minced
  • 2 cloves of garlic
  • 1 t. lemon peel, finely minced
  • 2 t. lemon juice
  • 3 T. olive oil
  • salt, pepper

Mince the parsley and thyme roughly with the garlic and lemon peel. Place the artichoke hearts, the parsley and thyme and all the remaining ingredients into a food processor. Pulse or whir until everything is chopped finely and blended. Taste and adjust seasonings accordingly.

26 comments:

  1. Stacey SnacksMay 23, 2011 at 9:20 AM

    Good a.m. Carciofi Lady.
    I make this and serve this with sliced meat on crostini w/ arugula for parties......I forgot all about it!
    I will go to Joe's site and order some of that Calabrian oil. It sounds wonderful.

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  2. janieMay 23, 2011 at 10:30 AM

    I love the view from Rusack-it's the perfect place for a picnic! Thanks for the great recipe and I want some of that oil.

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  3. Rosa's Yummy YumsMay 23, 2011 at 10:52 AM

    That looks so delicious! I really like the idea.

    Cheers,

    Rosa

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  4. DanielaMay 23, 2011 at 11:46 AM

    Davvero sfiziosi i crostini con questo pesto. Buona settimana Daniela.

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  5. Jhonny walkerMay 23, 2011 at 11:48 AM

    UBER good..uber good!! love this one.

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  6. Pat @ Mille Fiori FavoritiMay 23, 2011 at 12:11 PM

    This looks so tasty, Linda, and perfect for summer entertaining. The Rusack Winery looked so peaceful

    I love the "adopt an olive tree" idea! I will visit Joe's web site for the details.

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  7. ChiaraMay 23, 2011 at 1:24 PM

    lovely place for picnic!That looks so tasty Linda!A great idea, thanks for sharing!

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  8. LindaMay 23, 2011 at 1:44 PM

    I'm so like you when I see a product that I feel I can duplicate for less $$ AND without a doubt fresher tasting. Your recipe looks perfect! and so does the view!

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  9. Proud Italian CookMay 23, 2011 at 2:54 PM

    Stacey has artichokes on her blog today, I ate leftover grilled artichokes for lunch today and now I see this on your blog, I'm in artichoke heaven!I made something like this before but I believe I threw in some chopped tomato, I like your version better, perfect for munching, I just wish I had that view! I will check out Joe's olive oil, love the packaging and the thought of adopting the tree.

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  10. CathyMay 23, 2011 at 3:12 PM

    Oh, yum, I can't wait to try this pesto. I could do real damage to a box of crackers if I had a bowl of this right now.

    An artichoke vendor will be next to me at the farmer's market before long. I've bookmarked this recipe in anticipating.

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  11. CathyMay 23, 2011 at 3:13 PM

    anticipation, that is. Somehow I never see the misspelling until I hit the publish key.

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  12. black eyed susans kitchenMay 23, 2011 at 4:37 PM

    What a great idea...to adopt an olive tree! I am also loving this recipe...perfect for summer relaxing on the porch or patio with a crisp dry white wine!!

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  13. UnknownMay 23, 2011 at 5:37 PM

    Oh my God Linda, this looks amazing! You must have hadthat visit with a California friend you were looking forward to. When our porch is clean and this damn rain stops, please join us in Allentown for wine and food.
    Susan

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  14. Andrea @ From the BookshelfMay 23, 2011 at 6:45 PM

    Mouth watering, running through pantry ingredients in my head, wanting this! What a refreshing pesto to serve

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  15. ClaudiaMay 23, 2011 at 9:57 PM

    I have bought this prepared and have yet to make it. And now I will. I love the bright lemony flavors and the idea that it is healthy... or am I dreaming? Thought about adopting an olive tree for my mother... I must investigate when I get home.

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  16. S&GMay 23, 2011 at 10:37 PM

    My mouth is watering reading this artichoke recipe. Can't wait to try it!

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  17. FoodiewifeMay 23, 2011 at 11:15 PM

    I am very fortunate to live about 20 minutes from the Artichoke Capitol of the World-- Castroville. I could eat artichokes every day and never tire of them. I'm working on perfecting a cream of artichoke soup. However, who knew that I could make a pesto out of it? What a great recipe, and I'm so borrowing this one from you. How I love Santa Barbara, and it's warm climate. I checked out the website. What a great idea!

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  18. Shaker Kitchen CabinetsMay 24, 2011 at 1:57 AM

    Yummy...!! Its looking so damn tasty I just cant wait to have it...!!!

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  19. Barbara GFMay 24, 2011 at 8:23 PM

    This sounds delicious, Linda. I love artichokes and will have to try this. It reminds me of a hot dip I make, but I like yours because there's no cooking involved. How do you go about adopting one of Joe's olive trees? I will have to check out his blog. Sounds like a great thing to do!

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  20. Kathy WalkerMay 24, 2011 at 9:46 PM

    This would be perfect for entertaining. Memorial day is around the corner even!

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  21. EllieMay 25, 2011 at 8:27 AM

    That is my kind of picnic!! Looks so delishious!!!

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  22. LFMay 25, 2011 at 8:57 AM

    Looks delish! mmmm. And very idyllic scenery too.

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  23. Cate O'MalleyMay 26, 2011 at 11:13 AM

    I think I might have found my appetizer for tonight's dinner...

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  24. Mary BergfeldMay 26, 2011 at 3:03 PM

    What a lovely spread and what perfect timing. We'll be with a gang this weekend and make ahead appetizers ease the stress of entertaining so many. This looks wonderful. I hope you have a great day. Blessings...Mary

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  25. The Food HunterMay 26, 2011 at 4:21 PM

    This will be perfect for my get together this weekend. Thanks

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  26. test it commMay 30, 2011 at 8:20 PM

    I really like the sound of an artichoke pesto and the lemon would brighten it up nicely!

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