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Roasted Artichoke Pesto

Staff Writer
Cindy’s Table

Artichokes are one of our family favorites. This is great with chicken or mixed into pasta with vegetables. You can really be creative while preparing this pesto and use a combination of any fresh herbs that you have on hand.

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Deliver Ingredients


  • 3/4 Cups extra-virgin olive oil
  • 2 cans artichokes, drained (or frozen)
  • 1/3 Cup fresh lemon juice
  • 3 large cloves garlic, cut in half
  • 1 Teaspoon finely chopped fresh thyme leaves
  • 1 Teaspoon sea salt
  • 1/4 Teaspoon freshly ground black pepper
  • 1/2 Cup tightly packed fresh basil leaves
  • 1/2 Cup fresh Parmesan cheese


Preheat the oven to 325 degrees.

In a deep ovenproof pan, combine ½ cup of the olive oil, lemon juice, garlic, thyme, salt, and pepper. Add the artichokes and mix to coat. Bring to a boil over medium heat, stirring occasionally. Cover with aluminum foil, transfer to the oven, and cook until the artichokes are browned in spots and tender when pierced, about 15 minutes. Allow the artichokes to cool.

Place the cooled artichokes with the liquid into a food processor with the basil leaves and Parmesan cheese. Add the remaining ¼ cup olive oil and the basil leaves and process until smooth.

Taste for any additional seasonings.

Artichoke Pesto Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Artichoke Pesto Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.