• >
  • Recipes
  • >
  • Artichoke Pesto on Ciabatta

Artichoke Pesto on Ciabatta

Photo: Artichoke Pesto on Ciabatta

TOTAL TIME: 24 hr 20 min
Prep: 15 min
Inactive Prep: 24 hr
Cook: 5 min
 
YIELD: 7 to 8 servings
LEVEL: Easy

ingredients

BEFORE THE FREEZER:
  • 1 (8-ounce) pack frozen artichoke hearts, thawed
  • 1 cup fresh parsley leaves, packed down
  • 1/2 cup chopped toasted walnuts
  • 1 lemon, zested and juiced
  • 2 cloves garlic
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
    AFTER THE FREEZER:
    • 2/3 cup grated Parmesan (2 teaspoons per cube)
    • 1 (12 to 16-inch) ciabatta loaf, cut into slices
    • 1/4 cup extra-virgin olive oil, for drizzling
    recipe tools

      • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    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 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.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    or Sign Up to Review

    4

    Newest Ratings and Reviews

    Read all 3 reviews

    • on June 30, 2012

      Flag

      Love, love, love it! I can't wait to share it with family and friends. It was all that and then some.

      people found this review Helpful.
      Was this review helpful to you? Yes | No

    • on June 14, 2012

      Flag

      Great make ahead recipe for an impromptu appetizer off the grill. Instead of using pepper, I used lemon pepper, which ramped up the lemon zest flavor. I also cut the amount of lemon juice in half, so that it would not be too tart or too strong for the mild taste of parsley and artichokes.

      people found this review Helpful.
      Was this review helpful to you? Yes | No

    • on March 27, 2012

      Flag

      Too much lemon. I followed the recipe exactly as given, zesting and juicing 1 lemon. The lemon was overpowering; could not taste anything else. Unlike many who alter original recipes when trying for the first time, I stuck to measuring the ingredients and following directions before freezing.
      Not wanting to lose my ingredients, I pureed another 8 oz. artichokes, some parsley, walnuts, parmesan cheese and oil. Then blended it with the original batch. The resultant Pesto came out just fine.

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    Road Trip with G. Garvin
    Road Trip with G. Garvin Host: G. Garvin

    Get Cooking Channel on your TV.

    Learn How