Thursday, February 23, 2006

Things that make you go mmmmmm.

The pleasure of having a well stocked pantry means that you're sort of padding yourself for success. In this case, I had a jar of marinated artichokes, a wedge of parmesan, and a handful of walnuts.

Artichoke Pesto

¾ jar of drained marinated artichokes in oil
2" x 1" of parmesan reggiano or perhaps 3 T of grated parmesan
½ c walnuts*

optional: lemon

Makes about one cup. Keep leftovers refridgerated.

In a small food processor, place all ingredients in at once and chop into small pieces. Feel free to taste as you go.

Artichoke pesto is a delicious and unconventional condiment which you can serve with bread. In this instance I dabbed it on top of a poached egg which perched on a toasted wedge of olive sour dough bread.

I love poached eggs for breakfast.

*Keep your walnuts in airtight containers in the refrigerator because they have oils that deteriorate which diminishes the flavor.

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