Artichoke And Green Garlic Soup With Nettle Walnut Pesto Crostini Recipes

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PEA PESTO CROSTINI



Pea Pesto Crostini image

Provided by Giada De Laurentiis

Categories     appetizer

Time 12m

Yield 4 to 6 servings

Number Of Ingredients 9

1 (10-ounce) package frozen peas, defrosted
1 garlic clove
1/2 cup grated Parmesan
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/3 cup olive oil
8 (1/2-inch thick) slices whole-grain baguette or ciabatta bread, preferably day-old, * see Cook's Note
1/3 cup olive oil
8 cherry tomatoes, halved or 1 small tomato, diced

Steps:

  • For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.
  • For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice.
  • Top with tomato halves and serve.
  • *Cook's note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes.

ARTICHOKE PESTO ON CIABATTA



Artichoke Pesto on Ciabatta image

Provided by Giada De Laurentiis

Categories     appetizer

Time P1DT20m

Yield 7 to 8 servings

Number Of Ingredients 11

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
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

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.

ROASTED GARLIC SOUP WITH ASIAGO CROSTINI



Roasted Garlic Soup with Asiago Crostini image

Provided by Guy Fieri

Time 2h10m

Yield 5 cups

Number Of Ingredients 17

6 large heads garlic
Extra-virgin olive oil, for drizzling
Salt and freshly cracked black pepper
6 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups chicken stock
1 tablespoon dried Italian seasoning
1/4 cup heavy cream
Chopped fresh parsley, for topping
For the crostini:
1/3 cup extra-virgin olive oil
2 cloves garlic, minced
Freshly ground pepper
1/2 teaspoon hot Hungarian paprika
1/2 teaspoon dried oregano, crushed
1 sourdough baguette, sliced 1 inch thick on the diagonal
1/2 cup shredded asiago cheese

Steps:

  • Make the soup: Preheat the oven to 375 degrees F. Cut the tops off the garlic heads to expose the cloves and remove any excess papery skins. Place on a large sheet of foil; drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon each salt and pepper. Close the foil around the garlic, leaving a space between the tops and the foil, and place on a baking sheet. Roast until soft and fragrant, about 1 hour 15 minutes. Remove from the foil, let cool and squeeze out the garlic into a bowl.
  • In a large heavy soup pot (preferably enameled cast iron) over medium-high heat, melt the butter. Add the roasted garlic and cook, stirring, until slightly thick, about 5 minutes. Add the flour and cook until a dark golden roux forms, stirring frequently, 5 to 6 more minutes. Add 1 cup chicken stock and stir to incorporate, then repeat until all of the stock has been added. Add 2 cups water in 1-cup increments, stirring after each. Add the Italian seasoning, 1 1/2 teaspoons salt and 1 teaspoon pepper, and stir to combine well. Bring to a simmer and cook 15 minutes.
  • Meanwhile, make the crostini: Increase the oven temperature to 400 degrees F. In a small bowl, combine the olive oil, minced garlic, 1/4 teaspoon pepper, the paprika and oregano and mix well. Place the bread on a parchment-lined baking sheet and brush with the oil-spice mixture. Top each slice with about 1 teaspoon cheese and bake until the cheese is melted and the bread is starting to crisp, 8 to 10 minutes.
  • Add the cream to the soup and cook at a very low simmer, stirring occasionally, 10 more minutes. Adjust the seasoning if needed. Ladle into small mugs or bowls; top with parsley and drizzle with olive oil. Serve with the crostini.

ARTICHOKE AND GREEN GARLIC SOUP WITH NETTLE-WALNUT PESTO CROSTINI



Artichoke and Green Garlic Soup with Nettle-Walnut Pesto Crostini image

Provided by Ryan Hardy

Categories     Blender     Citrus     Garlic     Vegetable     Appetizer     Sauté     Artichoke     Spring     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 10 servings

Number Of Ingredients 12

2 medium lemons
4 large artichokes
2 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
1 leek, white and pale green parts only, coarsely chopped
4 heads green garlic,* toughest green part removed and coarsely chopped
1 medium Yukon Gold potato, peeled and cut into 1-inch chunks
4 cups chicken stock or low-sodium chicken broth
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
Nettle-walnut pesto crostini
*Green garlic is young garlic before it begins to form cloves. It resembles a baby leek, with a long green top and white bulb, and has a milder flavor than mature garlic. If you can't find green garlic, mild elephant garlic makes a good substitute. Use 4 large cloves.

Steps:

  • Fill large bowl with ice water and juice from 1/2 lemon, then drop same lemon half into water. Cut off artichoke stems and discard. Using serrated knife, cut top inch off artichokes. Working with 1 artichoke at a time, bend back outer leaves until they snap off close to base. Discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Cut off green tips. Gently pull open center of artichoke and, using melon baller or spoon, scoop out small, purple-tipped leaves and fuzzy choke. Using sharp paring knife, trim outside of base until no dark green areas remain, then quarter artichoke, rub cut surfaces with other lemon half, and drop into water. Trim remaining artichokes in same manner.
  • In heavy 6-quart pot over moderate heat, heat oil until hot but not smoking. Add onions, leek, and garlic, and sauté, stirring occasionally, until soft, about 8 minutes. Drain artichokes and add to pot along with potato chunks, chicken stock, salt, pepper, and 4 cups water. Bring to simmer, then reduce heat to low, cover, and cook until artichokes and potato are soft, about 20 minutes.
  • Working in 4 batches, purée soup in blender until very smooth, then pour through fine-mesh strainer into clean pot. Set over moderately low heat and stir in juice of remaining lemon. Ladle into shallow bowls and gently place nettle-walnut pesto crostini in center of each.

ARTICHOKE PESTO



Artichoke Pesto image

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

1 (8 ounce) package frozen artichoke hearts, thawed
1 cup fresh parsley leaves, packed down
1/2 cup chopped toasted walnuts
1 lemon, juice and zest of
2 garlic cloves
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup extra virgin olive oil
2/3 cup grated parmesan cheese

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 SOUP WITH PESTO



Artichoke Soup with Pesto image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Blender     Food Processor     Quick & Easy     Lunch     Parmesan     Basil     Artichoke     Simmer     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

4 tablespoons extra-virgin olive oil, divided
3 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh basil
2 large garlic cloves, chopped, divided
1 large onion, chopped (about 2 cups)
2 8-ounce packages frozen artichoke hearts, thawed
21/2 cups (or more) low-salt chicken broth or vegetable broth

Steps:

  • Puree 3 tablespoons oil, cheese, basil, and 1/4 teaspoon chopped garlic in mini processor until smooth. Season pesto with salt and pepper. Heat 1 tablespoon oil in heavy large saucepan over medium-high heat. Add onion and sauté until soft, about 6 minutes. Add all remaining garlic; stir 30 seconds. Add artichokes and 2 1/2 cups broth. Bring to boil, reduce heat to medium-low, cover, and simmer until artichokes are soft, about 7 minutes. Working in batches, puree soup in blender until almost smooth. Strain into same saucepan, pressing on solids to release liquid. Thin with additional broth by 1/4 cupfuls if desired. Season soup with salt and pepper. Divide among bowls; drizzle with pesto.

ARTICHOKE WALNUT PESTO PASTA



Artichoke Walnut Pesto Pasta image

This is from Rachael Ray's 365: No Repeats cook book. I usually have artichoke hearts in the pantry, so this would be an easy dinner for me to throw together. I haven't tried it yet. I love peppery arugula, but you could also make this with spinach.

Provided by dicentra

Categories     Potluck

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb pasta
4 ounces walnut pieces
1 (15 ounce) can artichoke hearts, drained
1 garlic clove, crushed
1 lemon, zest of
1/4 cup flat leaf parsley, chopped
1/2 cup parmesan cheese, grated
black pepper
1/4 teaspoon nutmeg
1/3 cup olive oil
3 cups arugula, coarsely chopped

Steps:

  • Bring a large pot of water to a boil.
  • Cook the pasta until al dente.
  • In the bowl of a food processor combine the nuts, artichoke hearts, garlic, lemon zest, parsley, cheese, pepper and nutmeg.
  • Pulse until chopped.
  • Stream in the olive oil until the pesto forms.
  • It should be thick and paste-like in consistency.
  • Place the pesto in the bottom of a large serving bowl.
  • Drain the pasta and add the hot pasta to the bowl.
  • Add the arugula and toss to wilt the greens and evenly coat the pasta with the pesto.
  • Adjust the salt and pepper and serve hot.

Nutrition Facts : Calories 881.3, Fat 42.1, SaturatedFat 6.8, Cholesterol 11, Sodium 556, Carbohydrate 102.5, Fiber 11.7, Sugar 4.3, Protein 28.2

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