Recipe Instructions:
1/2 cup parsley (I like curly leaf, but flat leaf would probably be fine)
1 teaspoon kosher salt
3 cloves garlic
1/2 a preserved lemon, just the peel
4 medium artichokes (get ones with fat, long stems)
Have some acidulated water ready (water with some lemon or vinegar in it) or a fresh lemon. Trim the artichoke of its leaves, the choke, and the tough woody exterior of the stem. Rub the cut areas once in a while with the lemon or dip in the acidulated water.
When the artichoke is trimmed, cut it into small chunks (~1/8 inch dice) and leave in the acidulated water (or mix with lemon juice) while you make the pesto.
Chop together the parsley, garlic, preserved lemon (or lemon zest), and salt. Chopping the salt with the other ingredients makes the chopping less sticky. I like it slightly chunkier than you can get with a food processor, but if you don't have a big, curved chef's knife, then a processor would work fine.
Drain the artichoke pieces and rinse them off if they've got lemon pips stuck to them. In a medium skillet, heat about a tablespoon of oil over medium-high heat. Saute the artichoke bits until they are softened and beginning to brown.
Add the pesto, mix thoroughly, and saute for another minute or two until fragrant. The garlic will still be fairly raw and spicy. Can be good with a little crumbled feta or chunks of goat cheese.
