Artichoke Pesto On Ciabatta Food

ARTICHOKE-PESTO BITES

Artichoke-Pesto Bites image

Provided by Food Network Kitchen

Time 15m

Yield 4

Number Of Ingredients 0

Ingredients

Steps:

Mix 1/2 cup each ricotta, chopped artichoke hearts and pesto with 1/4 cup grated parmesan, and salt and pepper. Spread on focaccia and top with mozzarella. Bake 10 minutes at 375 degrees F.

CIABATTA DELI SANDWICHES WITH PEPERONCINI AND ARTICHOKES

Ciabatta Deli Sandwiches with Peperoncini and Artichokes image

Provided by Bon Appétit Test Kitchen

Categories Sandwich Onion Pepper No-Cook Lunch Meat Artichoke Arugula Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 2

Number Of Ingredients 10

Ingredients

1 6-ounce jar marinated artichoke hearts, drained, coarsely chopped
1/4 cup (packed) sliced peperoncini plus 5 teaspoons juice from jar
3 tablespoons chopped white onion
2 tablespoons drained capers
2 tablespoons chopped fresh oregano
2 teaspoons chili-garlic sauce
2 ciabatta rolls, halved horizontally
4 ounces sliced provolone cheese
6 ounces assorted sliced deli meats (such as soppressata, prosciutto, and salami)
1 1/2 cups (packed) fresh arugula

Steps:

Mix artichoke hearts, peperoncini with juice from jar, onion, capers, oregano, and chili-garlic sauce in small bowl; season to taste with pepper.
Arrange rolls, cut side up, on work surface; spread artichoke mixture over, dividing equally. Divide provolone cheese, then deli meats and arugula, between the bottom 2 halves. Cover with roll tops. Cut each sandwich diagonally in half and serve.

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