Braised Artichoke and Tomato Pesto
This is just something I came up with tonight, I felt like giving myself a challenge. I've not ever really worked with artichokes very much, and I'm generally not a huge fan of tomatoes, so the challenge was to turn these ingredients into something I loved, and I think I achieved that.
1/2 bottle of white wine
2 Artichokes (what you're after here are the hearts, so just buy those if you rather)
1 pint of vine-ripened grape tomatos
6 cloves rough-chopped garilc
Pine nuts or others, if you desire
Braise your tomatos, artichoke hearts, and garlic in the wine for about an hour, and then very slowly reduce the wine until there is just barely enough to cover the bottom of the pot. This took me about another hour. Put the contents of the pot into a food processor, adding a good sized handful of nuts. I would reccomend toasting the pine nuts first. Finally, slowly drizzle in EVOO until desired conistency is reached.
I really like this a lot, and served it with some chicken breasts that I cooked in a sort of faux sous-vide method.