The soppressata, salami and cheese were perfect with the wine and we all loved the artichoke pesto too. Who can complain when you’re surrounded with good friends, good food, good wine and a landscape as beautiful as this?
I wasn’t complaining, but whenever I see upscale (read high-priced) delicious products like the artichoke pesto, my mind starts thinking about how to replicate the recipe in my kitchen, so I set to work trying soon after returning home.
It didn’t take much – just a bit of tasting here, a pinch of herbs there, a few pulses in the food processor, and voila – I had a quick and delicious snack to serve with crackers, or a wonderful sauce to toss with pasta.
My recipe calls for 3 T. olive oil, but you can use more if you prefer it looser. Speaking of olive oil, I got a box in the mail the other day with six containers of olive oil from Tre Olive, an operation in Calabria owned by Joe of Italyville.com and his family.
When you adopt a tree for a year, you’ll get a certificate of adoption, a photo of “your” tree, plus three liters of olive oil from the family groves in Calabria. I love this idea for gift-giving, especially since Father’s Day isn’t too far off, and my father’s family hails from Calabria. It’s another way of bringing a bit of the homeland here to the states. Bravo Joe.
Artichoke Lemon Spread
- 1 14-ounce can of artichoke hearts in water (unseasoned)
- 1/4 cup parmesan cheese
- 1/8 c. finely chopped parsley
- a few small sprigs of thyme, minced
- 2 cloves of garlic
- 1 t. lemon peel, finely minced
- 2 t. lemon juice
- 3 T. olive oil
- salt, pepper
Mince the parsley and thyme roughly with the garlic and lemon peel. Place the artichoke hearts, the parsley and thyme and all the remaining ingredients into a food processor. Pulse or whir until everything is chopped finely and blended. Taste and adjust seasonings accordingly.