Roasted Artichoke Pesto Food

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 BITES

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.

PARMESAN ROASTED ARTICHOKES WITH PESTO DIPPING SAUCE RECIPE

Steps:

• Preheat your oven to 375 degrees F (190 degrees C) and line a baking sheet with either aluminum foil coated with non-stick cooking spray or use parchment paper and butter the surface (which is what we did).
• Wash your artichokes completely, pulling the leaves away from the body to clean underneath them as well. Cut your artichokes in half from the top down through the stem and rub the cut surfaces immediately with the fresh lemon wedge. If you like, you can remove the thorns from the tip of each leaf, however, it is not necessary as the leaves soften during the oven roasting.
• Use a knife to remove the 'choke' from the center of the artichokes, removing all of the purple leaves and fuzz from the middle of each artichoke half. Rub the cleared choke area with lemon once each half is done.
• Place your cleaned artichoke halves on your lined baking sheet with each of the artichoke halves facing up. In a small microwave safe dish, melt 2 Tbsp of the butter then add garlic and lemon juice. Drizzle over the artichoke halves. Turn the artichokes over and use your hands to rub any excess of the melted butter and garlic onto the back side (leaf side) of the artichokes.
• Place the artichokes in the oven (cut side down) and roast them at 375 degrees F (190 degrees C) for 45-50 minutes or until the stem base is tender when forked (Particularly small artichokes may need to be checked earlier). The bottom side of the artichokes and leaf tips should also show some browning.
• Remove the pan from the oven and use tongs to flip the roasted artichokes over so that they are facing cut side up. Combine breadcrumbs, Parmesan cheese, salt, pepper, and the remaining 1 Tbsp melted butter, then top each of the artichoke halves with the cheese and breadcrumb topping.
• Move your oven rack up to the top for broiling and set the oven temp to broil (low broil option if you have it). Place the roasted artichokes back in the oven to broil, leave your oven door cracked and watch closely for the tops to be golden brown and for the cheese to be melted. Be attentive and do not walk away, as these will quickly burn when on broil.
• Remove from the oven and allow to cool on the baking sheet for 5-10 minutes before serving. While the artichokes are cooling, combine sour cream and pesto in a small bowl. Add optional lemon juice if desired. Serve the pesto dipping sauce with the Parmesan crusted roasted artichokes.

CRISPY ARTICHOKE PESTO-STUFFED CHICKEN

Steps:

• Position an oven rack in the upper third of the oven and preheat to 400 degrees F. Fit a rimmed baking sheet with a baking rack.
• Combine the artichoke hearts, pesto and 1/4 cup of the Parmesan in a food processor and pulse until finely chopped, 10 to 12 pulses. Set aside.
• Sprinkle the chicken cutlets with salt and pepper and arrange them pounded-side up on a work surface. Divide the provolone evenly among the cutlets, leaving a 1/4-inch border around the edges, then top evenly with the pesto and artichoke filling. Starting at the short end of each cutlet, roll up to enclose the filling. Secure with a wooden skewer and season with more salt and pepper.
• Put the flour in a shallow dish. Put the eggs in a second shallow dish and beat until very loose. Mix the breadcrumbs and remaining 1/4 cup Parmesan in a third shallow dish. Coat the chicken roll-ups first in the flour, then dip in the egg, letting any excess drip off. Last, coat fully with the breadcrumb mixture and transfer to a plate.
• Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Put 3 of the roll-ups in the skillet seam-side down and cook, flipping as needed, until golden brown on all sides, about 5 minutes. Transfer to the prepared baking sheet. Wipe out the skillet and heat the remaining 2 tablespoons oil. Cook the remaining roll-ups in the same method, then transfer to the baking sheet. Bake the roll-ups until cooked through, about 15 minutes. Remove the skewers before serving.

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 PESTO

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.

BAKED ARTICHOKE AND PESTO RISOTTO

Steps:

• Preheat oven to 200°C.
• Heat passata and stock in pot - bring to boil.
• Cook onion in olive oil till softened in frypan.
• Add rice and artichokes to onion and stir for 1 -2 minutes.
• Add pesto to hot tomato liquid - stir to combine.
• Put contents of both pots into a casserole with lid.
• Bake 35 minutes.
• Remove lid and stir a few times then re-cover and bake 5 -10 mins more.
• Season and add some grated parmesan and serve.