Artichoke Pesto

For the artichoke pesto, clean the artichokes, remove the stem and leaves and chop the bottoms. Sauté in a little olive oil with the crushed garlic, add white wine and lemon juice and cook until soft. If necessary, add a little more water, but in the end all the liquid should be boiled away.

Pluck the thyme, place in a food processor with the artichokes and garlic, and blend while slowly adding the oil. Season with sea salt, pepper and chopped lemon zest. Continue processing or store the artichoke pesto well sealed.

Preparation Tip:

For this artichoke pesto is recommended to use a food processor or blender, because it allows the mixture to emulsify better than in a mortar.

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