ARTICHOKE AND BEAN CROSTINI
Provided by Giada De Laurentiis
Categories appetizer
Time 49m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable cooking spray
- Lay the prosciutto in a single layer on the prepared baking sheet and bake for 10 to 12 minutes until crispy. Set aside to cool for 10 minutes.
- On another baking sheet, arrange the bread slices in a single layer. Using a pastry brush, brush the bread with 1/4 cup of the oil. Bake until golden, about 12 to 15 minutes.
- In a food processor, combine the artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, salt, and pepper. Pulse until the mixture is chunky. With the machine running, slowly add the remaining 1/4 cup of olive oil. Spoon the artichoke mixture onto the crostini. Crumble the prosciutto and sprinkle on top. Drizzle with oil and serve.
NETTLE-WALNUT PESTO CROSTINI
Provided by Ryan Hardy
Categories Bread Food Processor Cheese Garlic Herb Nut Appetizer Bake Basil Pine Nut Walnut Spring Sugar Conscious Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 3 1/2 cups pesto (with leftovers)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. In shallow baking pan, toss together walnuts and pine nuts, then place in oven, stirring occasionally, and bake until golden, about 8 minutes. Cool completely.
- Arrange baguette slices on large baking sheet and bake until golden, 10 to 12 minutes.
- With food processor running, drop in whole garlic cloves. Process until finely chopped, then stop motor and add cooled nuts, salt, pepper, nettles, arugula, and basil. Process until finely chopped. With motor running, add oil and process until incorporated. Fold in grated cheese.
- Spread dollop of pesto on each baguette slice and serve with Chef Ryan Hardy's artichoke and green garlic soup
ARTICHOKE AND GREEN GARLIC SOUP WITH NETTLE-WALNUT PESTO CROSTINI
Provided by Ryan Hardy
Categories Blender Citrus Garlic Vegetable Appetizer Sauté Artichoke Spring Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 12
Steps:
- Fill large bowl with ice water and juice from 1/2 lemon, then drop same lemon half into water. Cut off artichoke stems and discard. Using serrated knife, cut top inch off artichokes. Working with 1 artichoke at a time, bend back outer leaves until they snap off close to base. Discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Cut off green tips. Gently pull open center of artichoke and, using melon baller or spoon, scoop out small, purple-tipped leaves and fuzzy choke. Using sharp paring knife, trim outside of base until no dark green areas remain, then quarter artichoke, rub cut surfaces with other lemon half, and drop into water. Trim remaining artichokes in same manner.
- In heavy 6-quart pot over moderate heat, heat oil until hot but not smoking. Add onions, leek, and garlic, and sauté, stirring occasionally, until soft, about 8 minutes. Drain artichokes and add to pot along with potato chunks, chicken stock, salt, pepper, and 4 cups water. Bring to simmer, then reduce heat to low, cover, and cook until artichokes and potato are soft, about 20 minutes.
- Working in 4 batches, purée soup in blender until very smooth, then pour through fine-mesh strainer into clean pot. Set over moderately low heat and stir in juice of remaining lemon. Ladle into shallow bowls and gently place nettle-walnut pesto crostini in center of each.
ARTICHOKE-PARMESAN CROSTINI
This is a scrumptious appetizer for a weekend dinner.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Make crostini: Brush baguette slices on both sides with a total of 1 tablespoon oil; season with salt and pepper. Place on a baking sheet, and bake, turning over once, until golden, 10 to 12 minutes. Cool.
- Meanwhile, make topping: Finely chop artichokes, and combine in a bowl with Parmesan, parsley, and remaining tablespoon oil.
- Dividing evenly, spoon topping onto crostini, and garnish with additional Parmesan, if desired.
ARTICHOKE PESTO
A Giada DeLaurentiis recipe. The lemon flavor is prominent so you may want to decrease the amount of zest or juice if you are not a lemon lover.
Provided by iris5555
Categories Spreads
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- 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 the extra-virgin olive oil.
- Mix in parmesan and serve with crostini.
Nutrition Facts : Calories 219.5, Fat 20.8, SaturatedFat 3.8, Cholesterol 7.3, Sodium 254.7, Carbohydrate 4.8, Fiber 1.9, Sugar 0.5, Protein 5.4
ARTICHOKE WALNUT PESTO PASTA
This is from Rachael Ray's 365: No Repeats cook book. I usually have artichoke hearts in the pantry, so this would be an easy dinner for me to throw together. I haven't tried it yet. I love peppery arugula, but you could also make this with spinach.
Provided by dicentra
Categories Potluck
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil.
- Cook the pasta until al dente.
- In the bowl of a food processor combine the nuts, artichoke hearts, garlic, lemon zest, parsley, cheese, pepper and nutmeg.
- Pulse until chopped.
- Stream in the olive oil until the pesto forms.
- It should be thick and paste-like in consistency.
- Place the pesto in the bottom of a large serving bowl.
- Drain the pasta and add the hot pasta to the bowl.
- Add the arugula and toss to wilt the greens and evenly coat the pasta with the pesto.
- Adjust the salt and pepper and serve hot.
Nutrition Facts : Calories 881.3, Fat 42.1, SaturatedFat 6.8, Cholesterol 11, Sodium 556, Carbohydrate 102.5, Fiber 11.7, Sugar 4.3, Protein 28.2
WILD GARLIC & NETTLE SOUP
Forage for some fresh spring greens and simmer with finely diced vegetables to make this vibrant, healthy, low-fat green soup
Provided by Barney Desmazery
Categories Dinner, Lunch, Soup, Starter, Supper
Time 50m
Number Of Ingredients 11
Steps:
- Heat the oil and butter in a large saucepan. Add the onion, leek, celery, carrot, potato and a good pinch of salt, and stir until everything is well coated. Cover and sweat gently for 15-20 mins, stirring every so often to make sure that the vegetables don't catch on the bottom of the pan.
- Pour in the stock and simmer for 10 mins. Add the nettles in several batches, stirring, then add the wild garlic leaves and simmer for 2 mins.
- Remove from the heat and blend using a stick blender or tip into a blender. Return to the heat and stir through the milk, then taste for seasoning. Ladle into bowls and drizzle over a little extra oil, then top with a few wild garlic flowers, if you have them.
Nutrition Facts : Calories 189 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium
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