Roasted Artichoke Pesto Recipes
ROASTED ARTICHOKE PESTO
Provided by Michael Chiarello : Food Network
Categories condiment
Time 1h15m
Yield 2 cups
Number Of Ingredients 9
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
Provided by Giada De Laurentiis
Categories appetizer
Time P1DT20m
Yield 7 to 8 servings
Number Of Ingredients 11
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.
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- Preheat oven to 375 degrees F. Line a large baking sheet with aluminum foil and spray with nonstick spray.Wash your artichokes thoroughly, and scrub lightly with a vegetable brush if you have one.Cut 1 inch off the top of each artichoke, and 1/2 inch off the bottom of the stem.
- Immediately rub the cut portions with half a lemon.Trim the thorns from the very top of each leaf.
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