Artichoke Pesto on Ciabatta

From www.foodnetwork.com. I made this in 2007 for a family Easter dinner. I served it with Puff Pastry Bread sticks. It was yummy!

Artichoke Pesto on Ciabatta

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Before the freezer:

  • 1

    (8 oz) pack frozen artichoke hearts, thawed

  • 1

    cup fresh parsley leaves, packed down

  • ½

    cup chopped toasted walnuts

  • 1

    lemon, zested and juiced

  • 2

    cloves garlic

  • ½

    tsp kosher salt

  • ½

    tsp freshly ground black pepper

  • ½

    cup extra virgin olive oil

  • After the freezer:

  • cup grated Parmesan

  • 1

    (12-16”) ciabatta loaf, cut into slices

  • ¼

    cup extra virgin olive oil, for drizzling

Directions

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 ½ 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 ¼ cup extra virgin olive oil. Grill until toasted, about 5 minutes. Spread the artichoke pesto over the toasted slices and serve.


Nutrition

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