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Artichoke Pesto on Ciabatta Recipe

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This recipe for Artichoke Pesto on Ciabatta, by , is from A Collection of Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Melcher
Added: Wednesday, April 16, 2008

Category:
Category:

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

Directions:
Directions:
In a food processor combine the artichoke, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper. Run the machine to finely chop all the ingredients. Then, with the machine running, drizzle in 1/2 c. extra-virgin olive oil.
You can store in freezer in an ice cube tray and use it when you're ready.
When ready to serve, thaw the pesto. Mix in the Parmesan to taste. Place a grill pan over medium heat. Drizzle the ciabatta slices with 1/4 c. extra-virgin olive oil. Grill until toasted, about 5 min. Spread the artichoke pesto over the toasted slices and serve.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
15-20 min.
Personal Notes:
Personal Notes:
This makes a lot of pesto!

 

 

 

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