Artichoke Pesto on Ciabatta

Name: Artichoke Pesto on Ciabatta
Prep time: 1 d 20 min
Cook time: 1 d 20 min
Total time: 1 d 20 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 227 grams pack frozen artichoke hearts, thawed; 1 teaspoons freshly ground black pepper; 1 loaf (12 to 16-inch) ciabatta , cut into slices; 237 milliliters fresh parsley leaves, packed down; 2 cloves garlic; 1 teaspoons kosher salt; 1 lemon, zested and juiced; 59 milliliters extra-virgin olive oil, for drizzling; 118 milliliters extra-virgin olive oil; 158 milliliters grated Parmesan (2 teaspoons per cube); 118 milliliters chopped toasted walnuts

You can never have too many Mediterranean recipes, so give Artichoke Pesto on Ciabattan a try. This condiment has 424 calories, 9g of protein, and 30g of fat per serving. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up garlic, kosher salt, ciabatta loaf, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 24 hours and 20 minutes.

Instructions

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.

Ingredients you will need

Extra Virgin Olive Oil

Artichoke

Lemon Zest

Ice Cubes

Parsley

Walnuts

Garlic

Pepper

Juice

Pesto

Salt

Wrap

Equipment you will use

Food Processor

Ice Cube Tray

Plastic Wrap

When ready to serve, thaw the pesto.

Ingredients you will need

Pesto

Mix in the Parmesan.

Ingredients you will need

Parmesan

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

Equipment you will use

Grill Pan

Grill

Drizzle the ciabatta slices with the 1/4 cup extra-virgin olive oil. Grill until toasted, about 5 minutes.

Ingredients you will need

Extra Virgin Olive Oil

Ciabatta

Equipment you will use

Grill

Spread the artichoke pesto over the toasted slices and serve.

Ingredients you will need

Artichoke

Spread

Pesto

Equipment

Ingredients

Servings:

227grams

pack frozen artichoke hearts, thawed 1teaspoons

freshly ground black pepper 1loaf

(12 to 16-inch) ciabatta , cut into slices 237milliliters

fresh parsley leaves, packed down 2cloves

garlic 1teaspoons

kosher salt 1

lemon, zested and juiced 59milliliters

extra-virgin olive oil, for drizzling 118milliliters

extra-virgin olive oil 158milliliters

grated Parmesan (2 teaspoons per cube)118milliliters

chopped toasted walnuts

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian on the menu? Try pairing with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Mazzei Fonterutoli Chianti Classico. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 32 dollars per bottle.