Artichoke Pesto Torta Recipes

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

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.

CREAMY CHICKEN ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 375°F. In a medium bowl, combine the artichokes, Parmesan cheese, mayonnaise, garlic powder, Italian seasoning, salt, and crushed red pepper.
• Place chicken in a greased 9x13 inch baking dish. Spread with artichoke mixture.
• Sprinkle evenly with the shredded cheese.
• Bake, uncovered, for 30-35 minutes or until chicken is cooked and cheese is bubbling.

PESTO TORTE

Steps:

• Beat cream cheese and butter until well blended.
• Mix pesto and parmesan cheese in small bowl.
• Line two 8 oz custard cups (or loaf pan) with plastic wrap.
• Divide cream cheese mixture into four parts (2 for a loaf) Spoon 1/4 of cream cheese mixture into each custard cup.
• Sprinkle each with 1/4 of the tomatoes.
• Spread 1/4 of the pesto mixture over tomatoes.
• Repeat layers.
• Fold plastic wrap over each torte, sealing well.
• Chill overnight until firm.
• Unmold, remove plastic wrap.
• Serve with crusty French bread slices.
• Garnish with chives, parsley, or"whatever" for color.

ARTICHOKE PESTO TORTA

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.

TAMRA'S LEMON ARTICHOKE PESTO

Steps:

• Place the cilantro, garlic, lemon juice, cayenne pepper, walnuts, canola oil, olive oil, and salt into a food processor. Pulse until smooth, then pour into a large bowl. Gently stir in chopped artichokes and Parmesan cheese.