Marinated Artichokes In Pecan Pesto

• 2 cups fresh basil leaves
• 1 1/2 cups parsley
• 4 garlic cloves
• 1 1/2 cups olive oil
• 1/2 cup pecans
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/4 cup balsamic vinegar
• 10 medium artichokes
• 2 lemons, quartered
• 1 tablespoon peppercorns

1. In a food processor, combine the basil, parsley, garlic, olive oil, pecans and cheese.
2. Process until the pesto has a consistency of salad dressing.
3. Add the salt and balsamic vinegar.
4. Cut the tips of the artichoke leaves with scissors and remove the stems.
5. Place the lemons and peppercorns in a large pot, fill with water and bring to a boil.
6. Add the artichokes and simmer for 40 minutes.
7. Drain and cool.
8. Remove the chokes and discard.
9. Place the artichokes on a large serving platter.
10. Drizzle the pesto over the tops and marinate overnight.

fresh basil, parsley, garlic, olive oil, pecans, parmesan cheese, salt, balsamic vinegar, artichokes, lemons, peppercorns

Taken from cooking.nytimes.com/recipes/11037 (may not work)