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 Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Books / Recipes / Review October 20, 2019 Cedar + Salt, Vancouver Island Recipes from Forest, Farm, Field and Sea It often surprises me how easy it can be to take for granted, or even forget, just how incredible this island is. Sometimes it is a visitor who helps ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.