Artichokes with parsley and preserved lemon pesto

Pesto Italian cuisine

A friend of mine threw some herbs, salt, and garlic together once and sauteed it with some zucchini and it was really delicious, so I've been trying variations on it. If you don't have preserved lemon, regular lemon zest might be fine, if a bit stronger. But really, you should just preserve some lemons. They're great. I just salt-preserved some kumquats...going to try them next! This recipe is great as a side dish or as crudite (maybe with a little cheese or something). Basically, this pesto has been my go-to flavoring when I don't have much else on hand because it goes with just about anything - tofu, veggies, mushrooms, shrimp, whatever, and only takes a minute to whip up. The preserved lemon goes especially well with the artichoke. - solmstea