Artichoke Pesto On Ciabatta Food

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ARTICHOKE-PESTO BITES



Artichoke-Pesto Bites image

Provided by Food Network Kitchen

Time 15m

Yield 4

Number Of Ingredients 0

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

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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