Best 2 Artichoke Pesto On Wagon Wheels Recipes

Artichokes and wagon wheels might seem like an unlikely combination, but when combined together with a few other ingredients, they create a dish that is both delicious and visually appealing. The artichoke pesto adds a vibrant green color and a nutty, savory flavor to the wagon wheels, while the sun-dried tomatoes and goat cheese provide a sweet and tangy balance. This dish is perfect for a light lunch or dinner, and it can be easily customized to suit your own taste preferences. Whether you are a fan of artichokes, pasta, or pesto, you are sure to find something to love in this creative and flavorful dish.

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ARTICHOKE PESTO ON CIABATTA

Artichoke Pesto on Ciabatta image

Provided by Giada De Laurentiis

Categories appetizer

Time P1DT20m

Yield 7 to 8 servings

Number Of Ingredients 11

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

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 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.

ARTICHOKE PESTO

Artichoke Pesto image

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

Ingredients

1 (8 ounce) package frozen artichoke hearts, thawed
1 cup fresh parsley leaves, packed down
1/2 cup chopped toasted walnuts
1 lemon, juice and zest of
2 garlic cloves
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup extra virgin olive oil
2/3 cup grated parmesan cheese

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

Tips:

To make the best artichoke pesto, use fresh artichokes. If fresh artichokes are unavailable, you can use frozen or canned artichokes, but the flavor will not be as good.
Use a food processor to make the pesto. This will give you a smooth and creamy consistency.
If you don't have a food processor, you can chop the artichokes, basil, and nuts by hand. However, this will take longer and the pesto may not be as smooth.
Add more or less Parmesan cheese to taste.
Serve the pesto immediately or store it in the refrigerator for up to 3 days. You can also freeze the pesto for up to 3 months.

Conclusion:

Artichoke pesto is a delicious and versatile condiment that can be used in a variety of dishes. It is perfect for pasta, pizza, sandwiches, and salads. It can also be used as a dip for vegetables or crackers. Artichoke pesto is a great way to add flavor to your favorite dishes.