Marinated Artichokes with Homemade Arugula Pesto

Serves 4

Ingredients:

1 lightly packed cup/30 g fresh baby arugula leaves, stems removed
½ cup/65 g freshly grated Parmesan cheese
1/3 cup/50 g pine nuts, toasted
2 garlic cloves
½ cup/100 ml extra virgin olive oil
Salt and freshly ground black pepper
16 quartered marinated artichoke hearts, drained
Additional fresh baby arugula leaves, for garnish
Cherry tomatoes, halved, for garnish

Method:

To make the pesto:

Place 1 lightly packed cup/30 g of arugula, and the Parmesan, pine nuts and garlic in a blender. With the machine running, slowly add the olive oil and blend until smooth. Season the pesto to taste with salt and pepper. 

To serve:

Arrange the artichokes on a platter and drizzle some of the pesto over the artichokes. Garnish with the additional arugula leaves and tomatoes. Serve and smile.  Cover and reserve any remaining pesto in the refrigerator for another use.