Artichoke Pesto Recipes

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LEMON ARTICHOKE PESTO



Lemon Artichoke Pesto image

Bright, lemony pesto made with artichokes, parsley and garlic. Perfect in salads or pasta.

Provided by Rebekah | Kitchen Gidget

Categories     Sauces & Condiments

Time 5m

Number Of Ingredients 7

2 cans (14 oz each) of artichoke hearts, drained
1 small bunch of flat leaf parsley, about 1 ½ cups
4-6 cloves of garlic
Juice of 1 lemon
Zest of 1 lemon
1/2 cup olive oil
Salt and pepper

Steps:

  • Place all the ingredients in a food processor, except for the olive oil.
  • While the processor is on high speed, add the olive oil in a steady stream.
  • Taste for seasoning and adjust ingredients as desired.
  • Store in airtight container in refrigerator, or freeze.

Nutrition Facts : Calories 135 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1/4 cup, Sodium 50 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

ARTICHOKE PESTO ON CIABATTA



Artichoke Pesto on Ciabatta image

Provided by Giada De Laurentiis

Categories     appetizer

Time P1DT20m

Yield 7 to 8 servings

Number Of Ingredients 11

1 (8-ounce) pack frozen artichoke hearts, thawed
1 cup fresh parsley leaves, packed down
1/2 cup chopped toasted walnuts
1 lemon, zested and juiced
2 cloves garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
2/3 cup grated Parmesan (2 teaspoons per cube)
1 (12 to 16-inch) ciabatta loaf, cut into slices
1/4 cup extra-virgin olive oil, for drizzling

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.

ROASTED ARTICHOKE PESTO



Roasted Artichoke Pesto image

Provided by Michael Chiarello : Food Network

Categories     condiment

Time 1h15m

Yield 2 cups

Number Of Ingredients 9

3/4 cup extra-virgin olive oil
1/3 cup fresh lemon juice
3 large cloves garlic, quartered lengthwise
1 teaspoon finely chopped fresh thyme leaves
1 bay leaf
1 teaspoon gray salt
1/4 teaspoon freshly ground black pepper
2 packages frozen artichokes
1/2 cup tightly packed fresh basil leaves

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



Artichoke Pesto image

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

1 (8 ounce) package frozen artichoke hearts, thawed
1 cup fresh parsley leaves, packed down
1/2 cup chopped toasted walnuts
1 lemon, juice and zest of
2 garlic cloves
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup extra virgin olive oil
2/3 cup grated parmesan cheese

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

ARTICHOKE PESTO TORTA



Artichoke Pesto Torta image

Provided by Giada De Laurentiis

Categories     appetizer

Time 4h35m

Yield 12 servings

Number Of Ingredients 14

1 (13 to 14-ounce) can whole artichoke hearts, rinsed well, drained, and patted dry
1 cup chopped fresh Italian parsley leaves
1/4 cup pine nuts, toasted
1 tablespoon finely grated lemon peel
1 tablespoon fresh lemon juice
2 garlic cloves
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 (8-ounce) package cream cheese, room temperature
Nonstick cooking spray
Italian parsley sprigs, for garnish
Assorted breads and crackers, to serve
Assorted cut-up fresh vegetables, to serve (such as bell peppers, cucumbers, celery, endive leaves, and carrots)

Steps:

  • Blend the artichokes, parsley, nuts, lemon peel, lemon juice, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor, scraping the sides of the bowl occasionally, until the artichokes are very finely chopped. With the machine running, gradually pour in 1/4 cup oil. Continue blending until the pesto is creamy. Season the pesto, to taste, with more salt and pepper.
  • Using an electric mixer, beat the cream cheese and remaining 2 tablespoons oil in a large bowl until light and fluffy.
  • Spray a 2 to 3 cup bowl with nonstick spray. Line the bowl with plastic wrap, extending the plastic over the sides. Spread enough cream cheese mixture evenly over the bottom of the prepared bowl to form a 1/2-inch layer. Top with enough pesto to form a 1/2-inch layer. Repeat layering the remaining cream cheese mixture and pesto. Cover and refrigerate at least 4 hours and up to 2 days.
  • Invert the torta onto a platter and remove the plastic. Garnish with parsley sprigs. Serve with bread, crackers, and vegetables.

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.

ARTICHOKE PESTO PASTA



Artichoke Pesto Pasta image

Here's a unique pesto made with artichoke hearts. We make the pesto on the weekend, bring it to room temperature, and toss it with hot pasta for a quick weeknight meal. It makes a great side dish too with chicken, steak or fish. From Sunset's "Kitchen Cabinet" (submitted by Kathryn Murdock of Moss Beach, CA).

Provided by Acerast

Categories     < 30 Mins

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 12

1/2 cup pine nuts
1 (14 ounce) can water-packed artichoke hearts, drained
1/2 cup parmesan cheese, grated
1 (3 ounce) package cream cheese
1/4 cup onion, diced
1 tablespoon Dijon mustard
1 garlic clove, minced
1/8 teaspoon ground nutmeg
3/4-1 cup vegetable broth
1/4 cup fresh parsley, minced
1/4 teaspoon crushed red pepper flakes
1 lb fettuccine

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.

Nutrition Facts : Calories 502.7, Fat 18.9, SaturatedFat 6.1, Cholesterol 87.1, Sodium 379.4, Carbohydrate 66.6, Fiber 6.8, Sugar 3.4, Protein 19.5

LEMON ARTICHOKE PESTO



Lemon Artichoke Pesto image

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

1 cup canned artichoke heart, quartered
2 large garlic, cloves minced
1/2 cup packed fresh basil
1/4 cup water
2 tablespoons freshly grated parmesan cheese
1 1/2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon grated fresh lemon rind
1/8 teaspoon salt
1/8 teaspoon pepper, freshly ground

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

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