Steamed Artichokes with Fajita Vinaigrette and Creamy Pesto

Yield: Makes 4 servings

Ingredients

• 4  large artichokes
• 1  cup  olive oil, divided
• 1/4  cup  fresh lemon juice
• 2  bay leaves
• 1  tablespoon  salt
• 1  tablespoon  freshly ground black pepper
• 1/2  cup  balsamic vinegar
• 1  tablespoon  fajita seasoning
• 1  tablespoon  chopped garlic
• 1/2  cup  mayonnaise
• 1  tablespoon  commercial basil pesto
• 3  tablespoons  fresh lemon juice
• Lettuce leaves
• Garnishes: seeded chopped tomato, minced cilantro, olives

Preparation

Wash artichokes by plunging them up and down in cold water. Cut off stem ends, and trim about 1/2 inch from top of each artichoke. Remove any loose bottom leaves. With scissors, trim sharp edges from the top of outer leaves, if necessary.

Place artichokes in a large Dutch oven; cover with water, and add 1/2 cup olive oil and next 4 ingredients. Bring to a boil. Cover, reduce heat, and simmer 40 minutes or until lower leaves pull out easily.

Combine remaining 1/2 cup olive oil, balsamic vinegar, and next 2 ingredients in a blender. Process until well blended. Set vinaigrette aside.

Combine mayonnaise, pesto, and 3 tablespoons lemon juice. Set aside.

Drain artichokes, and place on lettuce leaves. Drizzle each with 2 to 3 tablespoons of vinaigrette and dollop with pesto sauce. Garnish, if desired.