Artichoke Pesto on Ciabatta Recipe

Name: Artichoke Pesto on Ciabatta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
In a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper.
2
Run the machine to finely chop all the ingredients, stopping the machine a few times to scrape down the sides.
3
Then, with the machine running, drizzle in 1/2 cup extra-virgin olive oil.
4
Spoon the pesto into the cups of an ice cube tray.
5
Tapping the tray gently on the counter to remove any air bubbles.
6
Cover tightly with plastic wrap and place in the freezer.
7
Freeze for 1 day or up to 1 month.
8
When ready to serve, thaw the pesto.
9
Mix in the Parmesan.
10
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
11
Drizzle the ciabatta slices with the 1/4 cup extra-virgin olive oil.
12
Grill until toasted, about 5 minutes.
13
Spread the artichoke pesto over the toasted slices and serve.

597

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Artichoke Pesto on Ciabatta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke Pesto on Ciabatta

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