Due to some miscommunications and a kitchen cabinet that has the ability to hide dry goods within its depths, Tim and I found ourselves the proud owners of not one, not two, but three Costco-sized jars of marinated artichoke hearts recently.
In an effort to work our way through this ridonkulous overabundance of artichoke hearts, I did some Googling on ye olde interwebs and found this artichoke-centric recipe for lemony artichoke pesto. I followed the recipe, a pretty standard pesto, for the most part, but substituted fresh basil leaves for the parsley, as flat leaf parsley is nowhere to be found in Jakarta. My nut of choice (or convenience, really) was almonds, toasted, of course.
Good stuff! I put it on pizza, topped with mozzarella, halved cherry tomatoes and mushrooms. It looks pretty good as a pasta sauce, too. A fun, but not too crazy, adaptation of your typical pesto.
