Print this recipe

Lemon roasted artichokes with burrata cheese and walnut pesto

Recipe by:Executive Chef Ben Mattman
JW Marriott, San Francisco

Ingredients

  • Walnut pesto
    1 bunch basil, remove stems
    1/2 cup Parmesan
    1/4 cup toasted walnuts
    3/4 cup olive oil
    3 to 4 cloves garlic, crushed
    Salt and pepper, to taste
  • Artichokes and burrata
    12 baby artichokes
    1 white onion, chopped
    3 garlic cloves (whole)
    3 bay leaves
    1 tsp. coriander seeds
    1/2 tsp. black peppercorns
    2 cups white wine
    Juice of 2 lemons
    4 tbsp. olive oil
    1 tbsp. salt
    1 tbsp. pepper
    3 garlic cloves (minced)
    3 sprigs fresh thyme
    4 oz. burrata cheese (approximately 1/2 of a round, sliced)
  • Optional ingredients for garnish
    Microgreens
    Capers
    Drizzle of aged balsamic vinegar

Directions

For walnut pesto: Combine all ingredients in a blender until a smooth paste is formed. Set aside.

For artichokes and burrata: Bring a large pot of water to a boil. Meanwhile, clean artichokes, cut off tops and peel off outer leaves. Place artichokes into boiling water, reduce heat and add onion, whole garlic, bay leaves, coriander and peppercorns. After about 10 minutes of cooking, add wine and juice from 1 lemon. Cover with cheesecloth, return to a boil and simmer until artichokes are tender. Remove artichokes from pot, place on paper towel and pat to dry.

Slice artichoke in half lengthwise and remove and discard the "choke" (white fibrous hairs and inner purple leaves) with a small knife. Toss in olive oil, salt and pepper.

Next, place artichokes in a hot pan and sear. Add minced garlic, thyme and juice from 1 lemon, and place the squeezed lemon into the pan to sear off with artichokes. Once seared, roast in a preheated oven at 350 degrees for 10 minutes or until edges are crispy.

Remove and serve with buratta cheese, walnut pesto and garnishes such as microgreens, capers and aged balsamic drizzle.

Califonia Bountiful