Artichoke Soup With Pesto Recipes

SEA BASS WITH ARTICHOKE PESTO

Steps:

• Preheat the oven to 400 degrees F. Spray a baking dish with cooking spray and set aside.
• Put the sea bass filets in one layer, skin side up, into the baking dish. Drain the artichoke hearts, pouring the liquid over the fish. Let marinate while you make the pesto.
• To make the pesto, put the artichoke hearts into the bowl of a food processor. Add the pesto and red pepper flakes and process until chunky. Scrape down the sides of the bowl and start processing again. Drizzle in 1 to 2 tablespoons of the olive oil, adding more as needed until you get the consistency that is thick but pourable. Taste and add salt and pepper if needed. Can be refrigerated for up to 1 week.
• Bake the sea bass until it is cooked through, 10 to 12 minutes. Spoon about 2 tablespoons of the pesto each onto 4 plates. Place the fish onto the pesto and also top with a generous spoonful of the pesto.

ARTICHOKE SOUP WITH PESTO

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 PESTO

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.

ARTICHOKE AND GREEN GARLIC SOUP WITH NETTLE-WALNUT PESTO CROSTINI

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 PASTA

Steps:

• In a skillet wide enough to hold them in a single layer, toast the pine nuts over medium heat, stirring often, until golden (3-5 minutes).
• Pour pine nuts into a small bowl and set aside.
• In a food processor or blender, combine artichoke hearts, Parmesan cheese, cream cheese, onion, Dijon mustard, garlic, nutmeg, and 1/2 cup vegetable broth.
• Process until purèed.
• In a 5-6 quart pan, cook fettuccine according to package directions until just tender to the bite.
• Drain pasta and return to pan.
• Over medium heat, at 1/4 cup vegetable broth to pasta.
• Using 2 forks, lift and turn pasta until broth is hot (about 30 seconds).
• Pour artichoke pesto over pasta.
• Sprinkle with parsley, pine nuts and red pepper flakes.
• Mix gently.
• Add remaining broth if seems dry.