Artichoke Pesto Bites Food

ARTICHOKE PESTO ON CIABATTA

Steps:

• In a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper. Run the machine to finely chop all the ingredients, stopping the machine a few times to scrape down the sides. Then, with the machine running, drizzle in 1/2 cup extra-virgin olive oil. Spoon the pesto into the cups of an ice cube tray. Tapping the tray gently on the counter to remove any air bubbles. Cover tightly with plastic wrap and place in the freezer. Freeze for 1 day or up to 1 month.
• When ready to serve, thaw the pesto. Mix in the Parmesan. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the ciabatta slices with the 1/4 cup extra-virgin olive oil. Grill until toasted, about 5 minutes. Spread the artichoke pesto over the toasted slices and serve.

ROASTED ARTICHOKE PESTO

Steps:

• Preheat the oven to 325 degrees F.
• In a deep ovenproof pan, combine 1/2 cup olive oil, lemon juice, garlic, thyme, bay leaf, salt, and pepper. Add the frozen artichokes and mix to coat. Bring to a boil over medium heat, stirring occasionally. Cover with aluminum foil, transfer to the oven, and cook until the artichokes are browned in spots and tender when pierced, about 35 minutes. Allow the artichokes to cool in the liquid.
• Remove the bay leaf. Put the cooled artichokes with the liquid into a blender. Add the remaining 1/4 cup olive oil and basil leaves and process until smooth.

ARTICHOKE PESTO TORTA

Steps:

• Blend the artichokes, parsley, nuts, lemon peel, lemon juice, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor, scraping the sides of the bowl occasionally, until the artichokes are very finely chopped. With the machine running, gradually pour in 1/4 cup oil. Continue blending until the pesto is creamy. Season the pesto, to taste, with more salt and pepper.
• Using an electric mixer, beat the cream cheese and remaining 2 tablespoons oil in a large bowl until light and fluffy.
• Spray a 2 to 3 cup bowl with nonstick spray. Line the bowl with plastic wrap, extending the plastic over the sides. Spread enough cream cheese mixture evenly over the bottom of the prepared bowl to form a 1/2-inch layer. Top with enough pesto to form a 1/2-inch layer. Repeat layering the remaining cream cheese mixture and pesto. Cover and refrigerate at least 4 hours and up to 2 days.
• Invert the torta onto a platter and remove the plastic. Garnish with parsley sprigs. Serve with bread, crackers, and vegetables.

BOW TIES WITH ARTICHOKE PESTO

Steps:

• In large pot of boiling, salted water, cook bow ties per package directions.
• In a food processor, combine artichoke hearts, lemon juice, Parmesan, and walnuts, and process for 30 seconds. Slowly drizzle in olive oil until mixture becomes a thick paste. Transfer pesto to a large bowl. Season, to taste, with salt and pepper.
• Drain pasta and add to pesto in bowl. Toss to coat. Serve hot with grated Parmesan.

ARTICHOKE BITES

Steps:

• Preheat the oven to 375 degrees F. Lightly butter or spray a 6-cup nonstick muffin tin.
• Toast the bread slice until crisp. Cool and cut the toast into small pieces into a medium-size bowl and add the oregano, artichoke hearts, cheese, and parsley.
• Heat the oil in a small skillet over medium heat, add the onion, garlic, salt, and red pepper flakes, and cook until soft, about 5 minutes. Stir into the artichoke mixture.
• Lightly beat the eggs in a small bowl until foamy, stir into the artichoke mixture; spoon a 1/4 cup of the mixture into each of the muffin cups. Cook until lightly puffed, golden, and just set in the center, about 17 to 20 minutes. Let cool on a rack for about 5 minutes, then remove the artichoke bites from the pan and serve warm.

PASTA WITH ARTICHOKES AND PARSLEY PESTO

Steps:

• Halve lemon and squeeze juice from 1 half into a bowl of water. Cut off stem of 1 artichoke and discard. Bend back outer leaves of artichoke until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Cut across artichoke 1 1/2 inches above stem end and scrape out choke with a spoon. Trim dark-green fibrous parts from base and sides of artichoke bottom and trim any remaining leaves. Put artichoke bottom in bowl of lemon water and trim remaining artichoke in same manner.
• Pureé parsley, nuts, parmesan, garlic, and oil in a food processor until smooth and season with salt and pepper. Transfer pesto to a large bowl.
• Boil artichokes and pasta in a large pot of salted water until tender, about 10 minutes. Reserve 1/2 cup of cooking water and drain artichokes and pasta in a colander. Quarter artichokes and thinly slice. Add pasta, artichokes, and 2 tablespoons reserved cooking water to pesto, tossing to coat and adding more cooking water to thin if necessary, and season with salt and pepper.

ARTICHOKE PESTO

Steps:

• In a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper.
• Run the machine to finely chop all the ingredients, stopping the machine a few times to scrape down the sides.
• Then, with the machine running, drizzle in the extra-virgin olive oil.
• Mix in parmesan and serve with crostini.

SPAGHETTI WITH ARTICHOKES & PESTO

Steps:

• Cook the spaghetti following pack instructions. Meanwhile, in a small bowl or jug, beat the eggs together with the milk, pesto, Parmesan, artichokes and seasoning.
• Heat a small pan on a medium heat and add the pine nuts. Toast for a few mins, shaking the pan occasionally, until they are pale golden. Keep your eye on them as they can catch and burn quickly.
• Once the pasta is cooked, drain in a colander and tip back into the pan. Put the pan onto a low heat and pour over the egg mixture, tossing together to coat all of the pasta in the sauce - take care not to heat it for too long or it will start to scramble.
• Toss through the toasted pine nuts and serve with extra Parmesan at the table, if you like.

ARTICHOKE PESTO PASTA

Steps:

• In a skillet wide enough to hold them in a single layer, toast the pine nuts over medium heat, stirring often, until golden (3-5 minutes).
• Pour pine nuts into a small bowl and set aside.
• In a food processor or blender, combine artichoke hearts, Parmesan cheese, cream cheese, onion, Dijon mustard, garlic, nutmeg, and 1/2 cup vegetable broth.
• Process until purèed.
• In a 5-6 quart pan, cook fettuccine according to package directions until just tender to the bite.
• Drain pasta and return to pan.
• Over medium heat, at 1/4 cup vegetable broth to pasta.
• Using 2 forks, lift and turn pasta until broth is hot (about 30 seconds).
• Pour artichoke pesto over pasta.
• Sprinkle with parsley, pine nuts and red pepper flakes.
• Mix gently.
• Add remaining broth if seems dry.