Artichoke Pesto Recipe 445 Food

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 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.

ARTICHOKE PESTO ON WAGON WHEELS

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the pasta cooking water.
• Meanwhile, 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 olive oil. Transfer the artichoke mixture into a large serving bowl. Stir in the cheese. Add the warm pasta and toss to combine. If needed, add the reserved pasta water 1/4 cup at a time to moisten the pasta and create a sauce-like consistency. Serve.

ARTICHOKE WALNUT PESTO PASTA

Steps:

• Bring a large pot of water to a boil.
• Cook the pasta until al dente.
• In the bowl of a food processor combine the nuts, artichoke hearts, garlic, lemon zest, parsley, cheese, pepper and nutmeg.
• Pulse until chopped.
• Stream in the olive oil until the pesto forms.
• It should be thick and paste-like in consistency.
• Place the pesto in the bottom of a large serving bowl.
• Drain the pasta and add the hot pasta to the bowl.
• Add the arugula and toss to wilt the greens and evenly coat the pasta with the pesto.
• Adjust the salt and pepper and serve hot.

LEMON ARTICHOKE PESTO

Steps:

• Place all the ingredients in food processor and process until pureed.
• Toss with you favorite pasta choice (we chose ravioli) about 30-60 seconds or until heated through.

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.

LIKE CIBO'S ARTICHOKE LEMON PESTO (NUT-FREE)

Steps:

• Note: all amounts given for ingredients are estimated. Yield is estimated.
• Pesto: Place all pesto ingredients except for the 1 tablespoon of parsley in a food processor and puree on the PULSE setting to the consistency of standard pesto.
• Transfer to a non-reactive container, stir in 1 tablespoon fresh parsley and cover with a lid. Best prepared at least 3 hours in advance.
• Before serving, adjust seasonings. Transfer pesto to a platter.
• Garnish top of the pesto with lemon slices and a fresh parsley sprig.
• Serve at room temperature.

ARTICHOKE AND PINE NUT PESTO

Steps:

• Pulse the first 7 ingredients together in a food processor. Stir in the tarragon and season to taste with more salt and pepper, if needed.
• Enjoy!

SPINACH, ARTICHOKE, & PESTO LASAGNA

Steps:

• Preheat oven to 350°F.
• Lightly coat a 9" X 13" baking dish with cooking spray (or rub with olive oil).
• Thaw and only partially drain frozen spinach if using no-boil noodles. If using traditional boiled noodles, completely drain spinach.
• Blend ricotta and tofu in medium mixing bowl. Season to taste with Italian Seasoning, Basil, Garlic Powder, Parsley, Salt, and Pepper and then stir in the spinach.
• Spread a small amount of pesto on the bottom of the baking dish, and cover with four slightly overlapping lasagna noodles.
• Spread about 1/4 of the spinach, ricotta, and tofu mixture on the noodles. Top with half the artichoke hearts and half the sliced garlic.
• Add four more noodles and spread about 1/3 of the remaining pesto on them, then repeat step 6.
• Sprinkle approximately 1/3 of the shredded mozzarella on this layer.
• Add four more noodles and spread with pesto and spinach, ricotta, and tofu mixture as above.
• Add last four noodles. Spread with remaining pesto and spinach, ricotta, and tofu mixture and top with remaining shredded mozzarella.
• Cover baking dish with aluminum foil and bake for 45 minutes.
• Remove foil and bake an additional 10 - 15 minutes uncovered, until cheese is nicely melted and very slightly browned around the edges.
• Let stand 5 - 10 minutes before serving.