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Artichoke Pesto on Ciabatta

Giada De Laurentiis
  • 20 minutes
  • Serves 7 to 8

INGREDIENTS

1

pack Artichoke hearts, frozen

2 cloves

Garlic

1

Lemon

1 cup

Parsley, fresh leaves

1/2 tsp

Black pepper, freshly ground

1/2 tsp

Kosher salt

3/4 cup

Olive oil, extra-virgin

1/2 cup

Walnuts, toasted

1

(12 to 16-inch) ciabatta loaf, slices

2/3 cup

Parmesan, grated