Sautéed Artichokes in Lemon Pesto

This versatile dish can be enjoyed as a side, spread onto crostini for an appetizer, or tossed with warm pasta. Serves 3 – 4 as a side dish.


  • 4 – 5 organic artichokes
  • 1 organic lemon
  • 3 – 4 cloves organic garlic
  • Small handful organic flat leaf parsley
  • Kosher salt and freshly ground pepper
  • LHF California extra virgin olive oil

Zest about half of the lemon and set the zest aside. Juice the lemon into a medium bowl of cold water to use to hold the cut artichokes to prevent browning.
Cut the artichokes down to their heart (click here for good instructions) occasionally dipping into the lemon water. Coarsely chop the hearts, then transfer to the lemon water to hold.
Chop together the lemon zest, parsley, and garlic or chop in your food processor. Add salt to taste.

Heat medium skillet over medium-high heat. Add in oil to coat the bottom of the pan. Drain the artichokes and quickly pat dry. Sauté until they are softened and slightly browned, about 3 – 5 minutes.
Stir in the lemon parsley mixture and sauté until quite fragrant, about 1 – 2 minutes. The garlic will still be raw. Add salt and pepper to taste.
Serve right away.

Last modified on Thursday, 05 December 2013 17:20

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