Twentieth issue of our #Zero waste in the kitchen column, the column to give new life to scraps and make them the stars of your next recipe. Scraps in the kitchen are often thrown away, ignoring that they can be salvaged, thus avoiding food waste. But not only that, the Parts considered "less noble" parts of vegetables are actually rich in nutrients and thus represent valuable allies of our health.

All that remains is to discover the protagonists of this recipe. 🥁

The stems of the artichokes

The artichoke is a plant that is grown mainly in Mediterranean regions and is best known for its edible flower. The artichoke was already known at the time of the Egyptians, and from the 12th century it spread to the West thanks to the Arabs; to date Italy is the world's leading producer of this vegetable.

Artichoke stems are often overlooked compared to other parts, but they are just as tasty and nutritious: are in fact a very good source of fiber, important for gut function, and contain a variety of vitamins and minerals. These include the vitamin C fundamental to the immune system, the vitamin K important for blood clotting and maintaining healthy bones, the potassium which controls proper muscle function and is essential for cardiac health, the magnesium, involved in many of the reactions that take place in cells, and the iron Involved in the production of hemoglobin.

Artichokes and its stems are therefore a tasty and nutritious option to include within one's diet!

Artichoke Pesto

Ingredients:

• 150 g. artichoke stems (already cleaned)
• 30 g. almonds
• 20 g. of Parmigiano Reggiano DOP
• 1 clove of garlic
• 4 tablespoons of oil
• Halls
• Juice of one lemon

Preparation:
Take a bowl, pour water into it and squeeze the lemon juice inside. Clean the stems, cut them into small pieces and put them in the bowl with the water and lemon so they do not turn black. After a few minutes, rinse them under running water and cook them in a pot with boiling water or in a steamer, for 15 to 20 minutes, or at least until they are soft.

When they are ready, let them cool and transfer them to a blender, add the oil oil, a pinch of salt and blend for a few seconds. Add the almonds, cheese and garlic, squeezed with a garlic press, and blend until smooth and creamy. If too thick, add a tablespoon of water and adjust the salt and oil.
Transfer the artichoke pesto to a clean glass jar, cover with a teaspoon of oil and store in the refrigerator.
This sauce is perfect for topping a pasta, but also for spreading on crostini or flatbreads for an appetizer.