Recipe

Roasted Artichoke Pesto Spread Recipe

	Misahungry / All my dishes 1 year, 6 months ago Recipe courtesy Michael Chiarello. So very yummy. Great appetizer to bring along with you to a party. Will "wow" everyone. I left the thyme out though...Serve with crostini! Prep:10m Cook:35m Servings:20	Misahungry
	spread appetizer artichoke garlic lemon

Does this look good? Yeah! / Nope

Fans

ronnymarcu

chefmeow

minitindel

turtle66

Ingredients

3/4 cup extra-virgin olive oil

1/3 cup fresh lemon juice

3 large cloves garlic, quartered lengthwise

1 teaspoon finely chopped fresh thyme leaves

1 bay leaf

1 teaspoon seasalt

1/4 teaspoon freshly ground black pepper

2 packages frozen artichokes

1/2 cup tightly packed fresh basil leaves

Directions

Preheat the oven to 325 degrees F.

In a deep ovenproof pan, combine 1/2 cup olive oil, lemon juice, garlic, thyme, bay leaf, salt, and pepper.

Add the frozen artichokes and mix to coat.

Bring to a boil over medium heat, stirring occasionally.

Cover with aluminum foil, transfer to the oven, and cook until the artichokes are browned in spots and tender when pierced, about 35 minutes.

Allow the artichokes to cool in the liquid.

Remove the bay leaf. Put the cooled artichokes with the liquid into a blender. Add the remaining 1/4 cup olive oil and basil leaves and process until smooth.

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Comments

turtle66 1 year, 6 months ago said:
Sounds yummy

chefmeow 1 year, 6 months ago said:
Sounds fabulous and I haven't had one of Michael's recipes that I haven't thoroughly enjoyed. This is a winner. You have my 5.

minitindel 1 year, 6 months ago said:
Im sorry, whoever rated this lower.... but this is a 5 all the way its great thank you ..........

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