Artichoke Pesto


5 Tbsp. extra virgin olive oil
1 medium white onion, thinly sliced
10 oz drained quality canned sliced artichokes
1/4 cup pitted Kalamata olives
2 tbsp chopped fresh basil
2 cloves minced garlic
2 tbsp drained capers
1/2 tsp. Balsamic vinegar

1. Heat 2 tbsp. of the olive oil in a large pan. Add onions. Reduce heat to very low and cook for 30 minutes. Stir in sliced artichokes and cook for 5 minutes – cool to room temperature.
2. Puree artichoke and onion mixture with remaining 3 tbsp. olive oil. Add the balance of the ingredients and puree together.
3. Cover and store in refrigerator until ready to use.

Note: pairs best with Reggiano Parmesan & Rosemary Crackers. View Gone Crackers online at

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