Roasted Artichoke Pesto Recipes
ROASTED ARTICHOKES WITH RICOTTA AND PEAS
The key to roasting artichokes is to make sure to trim away all of the tough, leathery outer leaves until only the soft pale ones in the center remain. It may seem like you're throwing a lot away - and you are. But because roasting encourages crispness, any borderline-fibrous bits will toughen up even more, becoming impossible to chew. So for the most tender vegetables, stay on the side of over-trimming, rather than under-trimming. In this recipe, the browned artichokes are tossed with fresh herbs, peas and plenty of olive oil (use your best bottle), then scattered on top of lemony ricotta cheese. Serve this, with or without crostini, as an appetizer or part of a light supper with a salad.
Provided by Melissa Clark
Categories vegetables, appetizer, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees.
- Squeeze one lemon half into a large bowl of cold water. Pluck off all tough leaves from one artichoke, until you reach leaves that are pale and soft. Using a vegetable peeler or paring knife, peel stem and trim base of artichoke, then dunk it in lemon water to keep it from browning. Cut off the top 1/3 of artichoke and discard. Slice artichoke lengthwise into quarters; remove any inner purple leaves and scoop out the fuzzy choke if there is one. Put the quarters in the lemon water and leave them there as you cut remaining artichokes.
- Drain the artichokes, shaking them well to remove excess water. On a rimmed baking sheet, toss artichokes with oil and salt. Roast until golden and tender, 25 to 35 minutes, tossing them halfway through.
- Meanwhile, bring a medium pot of salted water to a boil. Slip in peas; cook for 1 to 2 minutes until tender, then drain.
- In a medium bowl, stir together ricotta, lemon zest and kosher salt to taste. Spread out on a plate, and top with peas, artichokes, mint, flaky sea salt and lemon juice to taste. Drizzle generously with olive oil. Serve with crostini if desired.
ARTICHOKE-PESTO BITES
Provided by Food Network Kitchen
Time 15m
Yield 4
Number Of Ingredients 0
Steps:
- Mix 1/2 cup each ricotta, chopped artichoke hearts and pesto with 1/4 cup grated parmesan, and salt and pepper. Spread on focaccia and top with mozzarella. Bake 10 minutes at 375 degrees F.
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
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- Wash your artichokes completely, pulling the leaves away from the body to clean underneath them as well. Cut your artichokes in half from the top down through the stem and rub the cut surfaces immediately with the fresh lemon wedge. If you like, you can remove the thorns from the tip of each leaf, however, it is not necessary as the leaves soften during the oven roasting.
- Use a knife to remove the 'choke' from the center of the artichokes, removing all of the purple leaves and fuzz from the middle of each artichoke half. Rub the cleared choke area with lemon once each half is done.
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