Pesto Artichokes


2 medium artichokes
1 tablespoon I Can’t Believe It’s Not Butter! Light, melted
1 tablespoon basil pesto

Trim the stems from the artichokes, and remove the small leaves from the bottoms. Slice 1 inch or so off the top so that it is flat. Pour 2 cups, or 1 inch of water, into a large pot and insert a steamer basket. Place artichokes into the steamer; cover and bring to a boil. Allow them to steam for about 20 minutes, or until a fork can easily pierce the stem.

In a cup or small bowl, mix together the melted butter and pesto. Drizzle the mixture over upright artichokes. Eat leaf by leaf. When you reach the heart, remove the “fur” and dip the heart in the remaining sauce.

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Sophie Pachella is a nutritionist based in New York City and founder of She regularly contributes to websites including, CrumCreek and American Baby and has been featured in numerous publications including
Time Out New York, Shape, Body + Soul, Women's Health and more.

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