ARTICHOKE PESTO ON CIABATTA
Provided by Giada De Laurentiis
Categories appetizer
Time P1DT20m
Yield 7 to 8 servings
Number Of Ingredients 11
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.
ARTICHOKE PESTO DIP
Artichoke pesto dip makes an easy, healthy snack or party fare. Add all ingredients to a food processor and puree. The dip can be made 3-4 days in advance and holds well tightly covered and refrigerated. Serve with an assortment of raw vegetables. See post for veggie ideas.
Provided by Sally Cameron
Categories Appetizer
Number Of Ingredients 12
Steps:
- Drain artichokes and squeeze dry to remove excess water. Add all ingredients to a food processor and puree until as smooth as you desire. For a creamier dip, add a tablespoon or two of water.
Nutrition Facts : Calories 248 kcal, Carbohydrate 6 g, Protein 5 g, Fat 24 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 168 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
ROASTED ARTICHOKE PESTO
Provided by Michael Chiarello : Food Network
Categories condiment
Time 1h15m
Yield 2 cups
Number Of Ingredients 9
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.
CREAMY PESTO ARTICHOKE DIP
Steps:
- In a food processor combine cream cheese, 1 1/2 cups shredded mozzerella, mayonnaise, garlic and basil until smooth. Add drained artichoke hearts and pulse just until chopped. Place in a pie plate and top with the reserved 1/2 cup mozzerella. (Can be made 1 day in advance). Bake in a 350 degree oven for 25 minutes or until cheese is melted and lightly brown. Serve with crackers, lightly toasted slices of french bread and breadsticks.
ARTICHOKE PESTO
A Giada DeLaurentiis recipe. The lemon flavor is prominent so you may want to decrease the amount of zest or juice if you are not a lemon lover.
Provided by iris5555
Categories Spreads
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 219.5, Fat 20.8, SaturatedFat 3.8, Cholesterol 7.3, Sodium 254.7, Carbohydrate 4.8, Fiber 1.9, Sugar 0.5, Protein 5.4
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