Parmesan Roasted Artichokes With Pesto Dipping Sauce Recipes
ROASTED ARTICHOKE PESTO
Provided by Michael Chiarello : Food Network
Categories condiment
Time 1h15m
Yield 2 cups
Number Of Ingredients 9
Steps:
- 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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- Preheat oven to 375 degrees F. Line a large baking sheet with aluminum foil and spray with nonstick spray.Wash your artichokes thoroughly, and scrub lightly with a vegetable brush if you have one.Cut 1 inch off the top of each artichoke, and 1/2 inch off the bottom of the stem.
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- Rub the cut side with the half lemon to prevent browning.Use a sharp knife or a sturdy spoon to remove the "choke" from the center of each artichoke half.
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