The artichokes are saved! I hit them with two doses of a natural insect killer (one had oil of clove and one was sesame oil) a few days apart and the infestation has lifted, although there are still a few of the green beetles, here and there.
Had my first artichoke and a big length of stem and was glad I went to all the trouble of saving them. So tender and delicious!
Today I plan to use more stem in this recipe which I have modified to be dairy-free.
Artichoke Pesto
12 ounces artichoke hearts or tender stems
1/2 cup olive oil or to taste
1 cup pistachio nuts (or use pine nuts or almonds)
1/3 cup lemon juice or to taste
2 cloves garlic, peeled
1/4 cup fresh basil
1/4 cup nutritional yeast (instead of Parmesan cheese)
salt and pepper to taste
Blend all in a blender or food processor. Serve with pasta or spread on toasted, crusty bread.
