Artichoke Pesto on Ciabatta

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Total Reviews: 3

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  • on June 30, 2012

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

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  • on June 14, 2012

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    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.

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  • on March 27, 2012

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    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.

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