Artichoke and Potato Gratin with Carrot Green Pesto
Try out this Artichoke and Potato Gratin with Carrot Green Pesto from Katie Baker of The Gracious Plate.
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Cooking tools:
- Food processor
- Mandoline
- Saucepan
- Baking dish
- Oven
- Stove
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Grater
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
Ingredients
- ½ cup carrot greens, stems removed
- ½ cup peas, fresh or frozen
- 3 tablespoons almonds, toasted
- 3 garlic cloves, minced
- 2 tablespoons lemon juice
- 4 tablespoons Parmesan cheese
- ½ teaspoon kosher salt
- 3 tablespoons olive oil
- 3–6 tablespoons water (as needed)
- 1½ tablespoons unsalted butter
- 1½ tablespoons all-purpose flour
- 1 cup whole milk
- Kosher salt to taste
- 2-3 yukon gold potatoes
- 2, 8.5oz cans artichoke hearts, drained
- Pesto cream Sauce
- Parmesan cheese for garnishing
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