LEMON ARTICHOKE PESTO
Got this recipe out of Cooking magazine. This pesto goes well with cheese ravioli. This recipe uses 1/2 of a 14 oz. can of artichoke hearts. You can add the rest of the artichokes into the pasta if you want extra flavor.
Provided by TishT
Categories Sauces
Time 10m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 67.1, Fat 4.2, SaturatedFat 0.9, Cholesterol 2.2, Sodium 151.8, Carbohydrate 6.1, Fiber 2.6, Sugar 0.6, Protein 2.7
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
CREAMY ARTICHOKE AND ASIAGO PASTA
One of my close-but-not-quite recipe ideas from RSC #11. A nice, family pasta dish with a creamy sauce. Use it as a meatless meal or pair it with a robustly-flavored meat.
Provided by 3KillerBs
Categories Potluck
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cook rotini according to package directions. Keep hot.
- Drain and chop artichoke hearts.
- In a large skillet, sauté onion and garlic gently in the olive oil until onion starts to soften.
- Add artichokes. Heat gently, stirring often.
- Add basil and white wine.
- Shake the milk and flour together. Add to pan. Heat, stirring constantly, until simmering and thickened.
- Stir in Asiago and parsley. Taste and adjust seasonings.
- Toss pasta in sauce until well-coated. Serve sprinkled with cayenne pepper flakes and additional parsley.
Nutrition Facts : Calories 430.4, Fat 8.1, SaturatedFat 2.3, Cholesterol 8.5, Sodium 90.3, Carbohydrate 71.8, Fiber 5.9, Sugar 2.5, Protein 14.6
NUTTY ARTICHOKE ASIAGO LEMON PESTO SAUCE
I was inspired to make this by a jar of sauce I saw in a gourmet shop that used artichokes rather than basil as a base. Being a cheese lover who just got some awesome asiago bagels, I thought asiago would make a nice change from parmesan with traditional pesto. A mix of asiago and parmesan would probably taste good. Pine nuts make a nice sub for the almonds or to do half of each. The artichoke hearts already have seasoning so I didn't have to add any. :) But if you're going to use a can of artichoke hearts if you don't have the jarred marinated kind, read the last tip in the instructions!
Provided by the80srule
Categories < 15 Mins
Time 15m
Yield 1 1/2 cups, 10 serving(s)
Number Of Ingredients 7
Steps:
- Roast the garlic by either cooking the actual cloves or if you do it the lazy way like I do with the jarred minced garlic, roast on a frying pan until nice and browned. Put the roasted garlic aside for now.
- If you don't have the little jars of marinated artichoke hearts available near you, use a can of artichoke hearts (doesn't matter if they're whole or quartered because they're being hacked up in the food processor, but quartered will probably chop more easily) and marinate them yourself with a little bit of oil, some Italian seasoning, and a wee bit of red pepper flakes before putting them in the food processor. I like the particular seasoning mix that Goya uses on their marinated artichokes.
- Otherwise, pour the jars of artichoke hearts into a food processor with the almonds. Cover and pulse two or three times.
- Add the roasted garlic, cheese, lemon zest and juice and pulse again. I juiced the lemon and threw in some storebought lemon juice.
- Gradually add the olive oil and keep the food processor continuously going while doing so, until the olive oil is fully incorporated into the mixture.
- Great served over pasta, or as an appetizer with crackers or toasted Italian bread slices.
Nutrition Facts : Calories 157, Fat 14.5, SaturatedFat 1.8, Sodium 35, Carbohydrate 5.9, Fiber 2.7, Sugar 0.8, Protein 2.9
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