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Baked Pesto, Pancetta & Tomato Pezzini Farms Artichokes

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  • 4 Pezzini Farms Heirloom Green Globe Artichokes (order online
  • 3 Lemons
  • 1 Christopher Ranch Pesto Sauce (order online)
  • 8 Small pieces of Pancetta
  • A handful of baby heirloom tomatoes
  • Olive Oil
  • Pinch of Salt and Pepper



  • Peel back all the tough/fiberous petals
  • Cut the top 1/4 of the artichoke off
  • Prepare a pot of boiling water
  • Squeeze lemon in water
  • Boil your Artichokes until you can easily pull away one of the bottom leaves
  • Remove the inside choke (the fuzzy innards)
  • Cut artichoke in half
  • Coat with a light mixture of lemon and olive oil
  • Throw on pre-heated grill for 5-10 minutes turning frequently to cook evenly


  • Preheat oven to 400
  • Mix together Christopher Ranch pesto with small heirloom tomatoes in Oven Safe container
  • Cook until tomatoes are soft (~10 minutes)
  • Pancetta:
  • Throw pancetta in a skillet
  • Cook until brown and crispy
  • Assembly:
  • Take a scoopful of the pesto/tomato mixture and line the inside of your Artichoke half.
  • Add your nice and crispy piece of pancetta!
  • Garnish with a squeeze of lemon!