Enjoy the tangy and flavorful combination of perfectly grilled artichoke hearts and a vibrant pesto sauce in this low-carb salad - serve as a side or a complete meal.
Add the basil leaves, pine nuts, Parmesan cheese, garlic, salt, and fresh ground pepper into a food processor.
Pulse at short intervals.
As you pulse, slowly pour the olive oil until the mixture reaches a paste-like consistency. Keep an eye on the texture and adjust the amount of olive oil to achieve the desired result.
Set the pesto sauce aside.
For artichokes
Snip off all the small leaves from the stems.
Cut the top of each artichoke and remove any sharp points from the remaining leaves.
Cut them in half.
Boil a pot of water and add a bay leaf, lemon juice, and salt to it.
Place the artichokes in the boiling water. Boil them for approximately 35-40 minutes or until they are tender.
Take them out of the hot water and set them aside.
Use a spoon to gently scrape along the top until it comes out easily.
Drizzle olive oil over the artichokes and season them with salt and freshly crushed pepper.
Preheat your cast-iron grill pan to medium-high heat and place the artichokes on it.
Cook them for a few minutes on each side until they develop grill marks.
Spread half a tablespoon of pesto sauce over each artichoke and sprinkle some grated Parmesan cheese.
Your delicious artichoke salad is now ready to serve.
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Nutrition
Nutrition Facts
Artichoke Salad
Amount Per Serving
Calories 358Calories from Fat 178
% Daily Value*
Fat 19.8g30%
Saturated Fat 7g44%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 28mg9%
Sodium 1310mg57%
Potassium 1022mg29%
Carbohydrates 31.2g10%
Fiber 14.7g61%
Sugar 5.5g6%
Protein 20g40%
Vitamin A 727IU15%
Calcium 497mg50%
Iron 4mg22%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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