Artichoke Pesto on Ciabatta

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Freeze It

Rated: 5 stars out of 5Rate itRead users' reviews (41)

RECIPE
COMMENTS & REVIEWS(41)

Cook Time:
5 min
Level:
Easy
Yield:
7 to 8 servings

Times:

Prep: 15 min
Inactive Prep: 24 hr 0 min
Cook: 5 min
Total:: 24 hr 20 min

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Ingredients

Before the freezer:

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

After the freezer:

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

Directions

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.

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Comments & Reviews

recipe Artichoke Pesto on Ciabatta
Nadine Marblehead, MA 09-15-2009
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Delicious appetizer
Rated: 5 stars out of 5

I've made this recipe three times so far and each time it came out good but different. The best things are: -to use frozen... artichokes because they're not tinny tasting -maybe not add ALL of the lemon juice -break up the walnuts into semi medium pieces before toasting and NOT to grind them up totally-this gave it a lot of crunch. I made this last Friday night and followed all of the above steps and it was the best of all my attempts. People do love it because it is different than the usual pesto. I have been able to keep it in the fridge for a few days without a problem. It is good with pita chips too.Read more
recipe Artichoke Pesto on Ciabatta
maria Reston, VA 08-17-2009
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fast and easy!
Rated: 5 stars out of 5

Made this for brunch and got rave reviews. Grilled Ciabatta bread is a must! It was an easy and fast recipe, thanks Giada!
recipe Artichoke Pesto on Ciabatta
Yo Issaquah, WA 08-07-2009
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Easy! Delicious!
Rated: 5 stars out of 5

Sinopsis: Just make the pesto and spread it over the ciabatta bread! It's got to be delicious and so easy!
recipe Artichoke Pesto on Ciabatta
Paula Norwell, MA 08-02-2009
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awesome!
Rated: 5 stars out of 5

This was great, different, nice alternative. We loved it! Will definately make again and again.
recipe Artichoke Pesto on Ciabatta
susan chagrin falls, OH 06-18-2009
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Not a Winner
Rated: 2 stars out of 5

A few people ate it--but--lots left over. Then used the remainder over hot pasta. It was OK but not a make again.
recipe Artichoke Pesto on Ciabatta
Susan Amsterdam NL, OTHER 04-09-2009
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Expat in the Netherlands
Rated: 5 stars out of 5

While visiting a friend in Alaska, we decided to invite her family over a dinner so I could visit with everyone. We decided... to try this recipe as the appetizer to be served with a nice bottle of wine. The recipe was quick, easy and very tasty. Everyone loved it, even the pickiest eater enjoyed several helpings. I too used a can of quartered artichoke hearts in this recipe to great results. This is a keeper recipe. Thanks Giada for another lovely recipe we enjoyed.Read more