ARTICHOKE PESTO
A Giada DeLaurentiis recipe. The lemon flavor is prominent so you may want to decrease the amount of zest or juice if you are not a lemon lover.
Provided by iris5555
Categories Spreads
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- 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 the extra-virgin olive oil.
- Mix in parmesan and serve with crostini.
Nutrition Facts : Calories 219.5, Fat 20.8, SaturatedFat 3.8, Cholesterol 7.3, Sodium 254.7, Carbohydrate 4.8, Fiber 1.9, Sugar 0.5, Protein 5.4
ARTICHOKE PESTO TORTA
Provided by Giada De Laurentiis
Categories appetizer
Time 4h35m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Blend the artichokes, parsley, nuts, lemon peel, lemon juice, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor, scraping the sides of the bowl occasionally, until the artichokes are very finely chopped. With the machine running, gradually pour in 1/4 cup oil. Continue blending until the pesto is creamy. Season the pesto, to taste, with more salt and pepper.
- Using an electric mixer, beat the cream cheese and remaining 2 tablespoons oil in a large bowl until light and fluffy.
- Spray a 2 to 3 cup bowl with nonstick spray. Line the bowl with plastic wrap, extending the plastic over the sides. Spread enough cream cheese mixture evenly over the bottom of the prepared bowl to form a 1/2-inch layer. Top with enough pesto to form a 1/2-inch layer. Repeat layering the remaining cream cheese mixture and pesto. Cover and refrigerate at least 4 hours and up to 2 days.
- Invert the torta onto a platter and remove the plastic. Garnish with parsley sprigs. Serve with bread, crackers, and vegetables.
ARTICHOKE PESTO ON CIABATTA
Provided by Giada De Laurentiis
Categories appetizer
Time P1DT20m
Yield 7 to 8 servings
Number Of Ingredients 11
Steps:
- 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.
GIADA'S CREAMY ARTICHOKE SOUP
Extraordinary!! I got this from Food Network in order to use up some frozen artichokes. If you want to be authentic to Giada, then use 1/3 cup mascarpone cheese instead of neufchatel. I used the less-fat cream cheese to lower the fat a bit and because it's cheaper. There is also an issue of leftover strings from the artichokes. It did not bother me, but you may want to strain before serving.
Provided by The Savory Truffle
Categories Stocks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large pot over medium heat.
- Add leeks and garlic, cook and stir for about 2 minutes.
- Add the potato and cook about 5 minutes.
- Add the artichokes and broth, cover and cook 20 minutes or until potatoes are tender.
- Add salt, pepper and cream cheese.
- At this point you can pull out your immersion blender if you're lucky enough to have one. Puree until smooth.
- If you're like me, take the soup off the heat for a few minutes and transfer to a blender to puree (probably in batches) until smooth.
- You may want to strain the soup to remove the little stringy bits of artichokes -- especially if you have kids.
- Top with chives, maybe a dollop of sour cream, or even some mascarpone if you are living dangerously.
- Enjoy!
Nutrition Facts : Calories 164.6, Fat 7, SaturatedFat 2.3, Cholesterol 7.9, Sodium 407, Carbohydrate 20.9, Fiber 4, Sugar 2.3, Protein 7
GIADA'S BASIL PESTO RECIPE - (3.9/5)
Provided by á-2895
Number Of Ingredients 7
Steps:
- Toast pine nuts on a cookie sheet in a 400°F oven for 5 to 10 minutes, stirring occasionally. In a blender (I used food processor), pulse the basil, pine nuts, garlic, salt and pepper until finely chopped. With it still running, gradually add enough oil to form a smooth and thick consistency. Transfer to a bowl and stir in the cheese. Season with more salt and pepper to taste.
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