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.