Steamed Artichokes With Fajita Vinaigrette And Creamy Pesto

• 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

1. 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.
2. 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.
3. Combine remaining 1/2 cup olive oil, balsamic vinegar, and next 2 ingredients in a blender. Process until well blended. Set vinaigrette aside.
4. Combine mayonnaise, pesto, and 3 tablespoons lemon juice. Set aside.
5. Drain artichokes, and place on lettuce leaves. Drizzle each with 2 to 3 tablespoons of vinaigrette and dollop with pesto sauce. Garnish, if desired.

artichokes, olive oil, lemon juice, bay leaves, salt, freshly ground black pepper, balsamic vinegar, fajita seasoning, garlic, mayonnaise, commercial basil pesto, lemon juice, tomato

Taken from www.myrecipes.com/recipe/steamed-artichokes-with-fajita-vinaigrette-creamy-pesto (may not work)