Roasted Artichoke Pesto Spread
From misahungry 17 years agoIngredients
- 3/4 cup extra-virgin olive oil shopping list
- 1/3 cup fresh lemon juice shopping list
- 3 large cloves garlic, quartered lengthwise shopping list
- 1 teaspoon finely chopped fresh thyme leaves shopping list
- 1 bay leaf shopping list
- 1 teaspoon seasalt shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 2 packages frozen artichokes shopping list
- 1/2 cup tightly packed fresh basil leaves shopping list
How to make it
- 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.
People Who Like This Dish 2
- ronnymarcus Jerusalem, IL
- chefmeow Garland, TX
- minitindel THE HEART OF THE WINE COUNTRY, CA
- turtle66 Sacramento, CA
- clbacon Birmingham, AL
- misahungry Hightstown, NJ
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The Rating
Reviewed by 4 people-
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.
chefmeow in Garland loved it
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Im sorry, whoever rated this lower.... but this is a 5 all the way its great thank you ..........
minitindel in THE HEART OF THE WINE COUNTRY loved it
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sounds yummy
turtle66 in Sacramento loved it
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