Artichoke Pesto on Ciabatta
Preparation Time: 10 min
Serves 2
INGREDIENTS
- 12 oz Reese® Quartered Artichoke Hearts, drained
- 2 cloves of Garlic
- 1 cup Fresh Parsley
- 1 Lemon, zested & juiced
- 1/4 cup Parmesan Cheese, grated
- 1/2 cup Toasted Pine Nuts, toasted
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 3/4 cup Extra Virgin Olive Oil
- 1 loaf Ciabatta
DESCRIPTION
A combination that is hearty and flavorful, pesto and artichokes. Easily recreate this Artichoke Pesto on Ciabatta for a deliciously light and quick meal for any day of the week.
DIRECTIONS
1. Slice and toast the ciabatta.
2. Drain the Reese® Artichoke Hearts then add them to a food processor, reserve about 6 quartered artichoke hearts. Add the remaining ingredients to the food processor then blend until well combined. Taste and adjust seasoning if needed.
3. Top the toasted ciabatta with the artichoke pesto and the reserved artichoke hearts. Lastly, drizzle with a bit more olive oil, freshly cracked pepper and garnish with parsley and toasted pine nuts, if desired.
Recipe Creator: Joni Gomes
2. Drain the Reese® Artichoke Hearts then add them to a food processor, reserve about 6 quartered artichoke hearts. Add the remaining ingredients to the food processor then blend until well combined. Taste and adjust seasoning if needed.
3. Top the toasted ciabatta with the artichoke pesto and the reserved artichoke hearts. Lastly, drizzle with a bit more olive oil, freshly cracked pepper and garnish with parsley and toasted pine nuts, if desired.
Recipe Creator: Joni Gomes