Written By Cynthia Annett-Hynes Recipes Apr 7, 2011 Artichoke Pesto SHARE VIA: Facebook Twitter PinterestIngredients:5 Tbsp. extra virgin olive oil 1 medium white onion, thinly sliced 10 oz drained quality canned sliced artichokes 1/4 cup pitted Kalamata olives 2 tbsp chopped fresh basil 2 cloves minced garlic 2 tbsp drained capers 1/2 tsp. Balsamic vinegar Method: 1. Heat 2 tbsp. of the olive oil in a large pan. Add onions. Reduce heat to very low and cook for 30 minutes. Stir in sliced artichokes and cook for 5 minutes – cool to room temperature. 2. Puree artichoke and onion mixture with remaining 3 tbsp. olive oil. Add the balance of the ingredients and puree together. 3. Cover and store in refrigerator until ready to use.Note: pairs best with Reggiano Parmesan & Rosemary Crackers. View Gone Crackers online at www.gonecrackers.comImage from angelicasfoodcorner.blogspot.comRecipesSide Dish SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Recipes July 3, 2023 May|June Cover Recipe : Polenta Cake with Strawberry-Rhubarb Compote and Lemon Mascarpone Cream A creative take on traditional strawberry ... Read More Recipes March 6, 2023 March April Cover Recipe : Lemony Leek Cod Cakes The unpretentious and delicious fish cake gets an upgrade with chunks of fresh cod, tangy lemon zest, and creamy, sautéed ... Read More Main course / Recipes / Salad November 1, 2022 Vietnamese Lemongrass Grilled Steak Salad All the flavours of southeast Asia are contained in this colourful, crunchy, and protein-rich ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — A Memory of Lemon Pudding Sweet Endings September ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — Chocolate Custard Cake Sweet Endings September ... Read More Dessert / Recipes November 1, 2022 Masterclass — Candied Citrus Masterclass Candied Citrus Holiday ... Read More Comments are closed.
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