Artichoke Pesto on Ciabatta
Show: Everyday ItalianEpisode: Freeze It
Rate This RecipeRead users' reviews (43)
- Recipe categories: Fruit, Lemon, Cheese, Nuts, Vegetables, Artichoke, Bread,
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- ratings & reviews(43)
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Total Reviews: 43
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By Scuba_Diver
on December 11, 2011
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This was a great and fast dish. This is our 4th batch. However, for this occasion, we actually doubled the quantities but cut back on the lemon zest a bit as not to make it too overpowering. A good food processor is a MUST!
By Dianne1974
Ormond Beach, FL
on May 10, 2011
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I will definitely be making this again! I used fresh parsley from our garden! Also, just used a can of artichokes that I drained and rinsed. YUM YUM YUM!
By adjohn
on April 26, 2011
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Nice change up from traditional bruscetta with tomatoes but it didn't have any flavor. I followed the recipe exactly but ended up adding more garlic and more salt and pepper to make it tasty. I will not make it again as I had many leftovers.
By Becky MacEachen
Upstate, NY
on February 25, 2011
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Wonderful! Can really taste each ingredient. I think I like it better than basil pesto. I did follow this recipe exactly, but did not freeze it. Its also great on the ciabatta bread, I tried the leftovers on pasta but liked it on the bread better. Very lemony and garlic-y and really just fabulous!
By nlepick_12152860
Marblehead, 61
on September 15, 2009
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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.
By mlgambo2_8756043
Arlington, VA
on August 17, 2009
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Made this for brunch and got rave reviews. Grilled Ciabatta bread is a must! It was an easy and fast recipe, thanks Giada!
By striderhorse_12...
Issaquah, 87
on August 07, 2009
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Sinopsis: Just make the pesto and spread it over the ciabatta bread! It's got to be delicious and so easy!
By phammer57
Norwell, MA
on August 02, 2009
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This was great, different, nice alternative. We loved it! Will definately
make again and again.
By susantomko_5671513
chagrin falls, OH
on June 18, 2009
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A few people ate it--but--lots left over. Then used the remainder over hot pasta. It was OK but not a make again.
By Expat in Holland
Living back in ...
on April 09, 2009
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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.