Artichoke Pesto on Ciabatta

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.

Prep Time: 
10 minutes
Servings: 
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

 

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

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For pasta like your Grandmother made it; try cooking in the largest pot you can find! The bigger the pot, the less the pasta will lower the water temperature.