Artichoke Pesto on Ciabatta

Submitted by Japanese Delight

"Recipe courtesy Giada De Laurentiis"

 

• Ready In: 15mins
• Ingredients: 11
• Serves: 6

ingredients

• 226.79 g package frozen artichoke hearts, thawed
• 236.59 ml fresh parsley leaves, packed down
• 118.29 ml chopped toasted walnuts
• 1 lemon, juice and zest of
• 2 garlic cloves
• 2.46 ml kosher salt
• 2.46 ml fresh ground black pepper
• 118.29 ml extra virgin olive oil
• 157.80 ml grated parmesan cheese
• 1 sliced ciabatta, loaf (12 to 16-inch)
• 59.14 ml extra virgin olive oil, for drizzling

directions

1. 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.
2. Then, with the machine running, drizzle in 1/2 cup extra-virgin olive oil.
3. Mix in the Parmesan.
4. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
5. Drizzle the ciabatta slices with the 1/4 cup extra-virgin olive oil. Grill until toasted, about 5 minutes.
6. Spread the artichoke pesto over the toasted slices and serve.