Best Artichoke Pesto On Wagon Wheels Recipes

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ORZO WITH ARTICHOKE PESTO AND GRILLED CORN



Orzo with Artichoke Pesto and Grilled Corn image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 17

Kosher salt
1 pound orzo pasta
2 ears corn, shucked and silks removed
1 tablespoon extra-virgin olive oil
12 ounces frozen artichoke hearts, thawed (about 3 cups)
3/4 cup extra-virgin olive oil
1/2 cup walnut halves, toasted (see Cook's Note)
1/2 cup fresh oregano leaves
1/2 cup fresh flat-leaf parsley leaves
1/4 cup fresh lemon juice
1 clove garlic, smashed
Zest of 1 large lemon
1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups cherry tomatoes, halved (about 28)
1 1/2 cups grated Parmesan
Freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl.
  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  • Brush the corn with the oil, using a pastry brush. Grill, turning frequently, until the corn is tender, about 10 minutes. Allow the corn to cool slightly. Remove the kernels with a large knife and add to the serving bowl.
  • For the pesto: In a food processor, combine 2 cups artichokes, oil, walnuts, oregano, parsley, lemon juice, garlic, lemon zest, salt and pepper. Blend, scraping down the sides of the bowl, as needed, until the mixture is thick and smooth.
  • Chop the remaining 1 cup artichoke hearts into 3/4-inch pieces and add to the serving bowl. Add the pesto, tomatoes and Parmesan. Toss until all the ingredients are coated. Add salt and pepper to taste and serve.
  • Cook's Note: To toast the walnuts, preheat the oven to 350 degrees F. Arrange the walnuts in a single layer on a baking sheet. Bake until lightly toasted, 8 to 10 minutes. Cool completely before using.

ARTICHOKE PESTO ON CIABATTA



Artichoke Pesto on Ciabatta image

Provided by Giada De Laurentiis

Categories     appetizer

Time P1DT20m

Yield 7 to 8 servings

Number Of Ingredients 11

1 (8-ounce) pack frozen artichoke hearts, thawed
1 cup fresh parsley leaves, packed down
1/2 cup chopped toasted walnuts
1 lemon, zested and juiced
2 cloves garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
2/3 cup grated Parmesan (2 teaspoons per cube)
1 (12 to 16-inch) ciabatta loaf, cut into slices
1/4 cup extra-virgin olive oil, for drizzling

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 1/2 cup extra-virgin olive oil. Spoon the pesto into the cups of an ice cube tray. Tapping the tray gently on the counter to remove any air bubbles. Cover tightly with plastic wrap and place in the freezer. Freeze for 1 day or up to 1 month.
  • When ready to serve, thaw the pesto. Mix in the Parmesan. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the ciabatta slices with the 1/4 cup extra-virgin olive oil. Grill until toasted, about 5 minutes. Spread the artichoke pesto over the toasted slices and serve.

ARTICHOKE PESTO TORTA



Artichoke Pesto Torta image

Provided by Giada De Laurentiis

Categories     appetizer

Time 4h35m

Yield 12 servings

Number Of Ingredients 14

1 (13 to 14-ounce) can whole artichoke hearts, rinsed well, drained, and patted dry
1 cup chopped fresh Italian parsley leaves
1/4 cup pine nuts, toasted
1 tablespoon finely grated lemon peel
1 tablespoon fresh lemon juice
2 garlic cloves
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 (8-ounce) package cream cheese, room temperature
Nonstick cooking spray
Italian parsley sprigs, for garnish
Assorted breads and crackers, to serve
Assorted cut-up fresh vegetables, to serve (such as bell peppers, cucumbers, celery, endive leaves, and carrots)

Steps:

  • Blend the artichokes, parsley, nuts, lemon peel, lemon juice, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor, scraping the sides of the bowl occasionally, until the artichokes are very finely chopped. With the machine running, gradually pour in 1/4 cup oil. Continue blending until the pesto is creamy. Season the pesto, to taste, with more salt and pepper.
  • Using an electric mixer, beat the cream cheese and remaining 2 tablespoons oil in a large bowl until light and fluffy.
  • Spray a 2 to 3 cup bowl with nonstick spray. Line the bowl with plastic wrap, extending the plastic over the sides. Spread enough cream cheese mixture evenly over the bottom of the prepared bowl to form a 1/2-inch layer. Top with enough pesto to form a 1/2-inch layer. Repeat layering the remaining cream cheese mixture and pesto. Cover and refrigerate at least 4 hours and up to 2 days.
  • Invert the torta onto a platter and remove the plastic. Garnish with parsley sprigs. Serve with bread, crackers, and vegetables.

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Understanding Artichoke Pesto on Wagon Wheels Recipes

Artichoke pesto on wagon wheels recipes is an innovative pasta dish that brings together three main components - artichokes, pesto, and wagon wheel pasta. This dish has been gaining popularity in recent times as it not only serves as a great meal for vegetarians but also for anyone who loves to experiment with new and exciting pasta recipes.
What is Artichoke Pesto?
Before diving into the recipe of artichoke pesto on wagon wheels, it is crucial to understand what artichoke pesto is. Traditionally, pesto is made using pine nuts, basil leaves, olive oil, garlic, and Parmesan cheese. However, artichoke pesto replaces basil leaves with artichokes. The recipe for artichoke pesto typically involves blending the ingredients mentioned above in a food processor or blender until it forms a creamy and smooth paste.
Why is Artichoke Pesto on Wagon Wheels Such a Popular Recipe?
The popularity of this dish comes from how it balances the earthiness of artichokes, the creaminess of pesto, and the chewiness of wagon wheels. The artichoke pesto is the star of this dish as it brings a unique and delicious flavor to the pasta. The wagon wheel pasta, on the other hand, serves as a great base that holds onto the pesto, allowing each bite to be packed with flavor. Additionally, the wagon wheel shape of the pasta adds a fun and playful element to the dish, making it perfect for kids and adults alike.
How to Make Artichoke Pesto on Wagon Wheels
To make artichoke pesto on wagon wheels, you will need the following ingredients:
  • 10 oz wagon wheel pasta
  • 2 cups canned artichokes hearts
  • 1/4 cup pine nuts
  • 2 cloves garlic
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup olive oil
  • Salt and pepper to taste
Directions:
  1. First, cook the wagon wheel pasta according to the instructions on the package.
  2. While the pasta cooks, prepare the artichoke pesto. Drain the artichoke hearts and add them to a food processor or blender with the pine nuts, garlic, Parmesan cheese, olive oil, salt, and pepper. Blend the ingredients until they form a smooth paste, adding more olive oil if needed.
  3. Once the pasta is cooked, drain it and add it back to the pot. Pour in the artichoke pesto and toss the pasta until it is fully coated.
  4. Plate the pasta and serve it hot, topping it with extra Parmesan cheese and pine nuts if desired.
Final Thoughts
Artichoke pesto on wagon wheels is a perfect example of how a simple ingredient swap can turn a classic dish into something unique and delicious. The combination of artichokes and pesto in this recipe creates a creamy and tangy flavor that will have your taste buds asking for more. Additionally, with wagon wheel pasta, this dish is not only tasty but also visually appealing, making it perfect for any dinner party or family gathering. So, if you're looking for a new and exciting pasta dish to try, go ahead and give artichoke pesto on wagon wheels a go!

Artichoke Pesto on Wagon Wheels Recipes: Valuable Tips

If you're looking for a delicious and unique pasta dish to try, artichoke pesto on wagon wheels is an excellent choice. This recipe combines the nutty and tangy taste of the pesto with the chewy and hearty texture of wagon wheels pasta, creating a dish that is both satisfying and flavorful. But before you start cooking, here are some valuable tips to keep in mind:
1. Choose high-quality ingredients
The success of your artichoke pesto on wagon wheels recipe largely depends on the quality of ingredients you use. Choose fresh, high-quality artichokes, as well as the freshest basil, garlic, and Parmesan cheese you can find. It is also recommended to use good quality olive oil for the pesto.
2. Cook the pasta correctly
Pasta is the star of this dish, so it's important to cook it correctly. Follow the package instructions for the wagon wheels pasta, making sure not to overcook it. When the pasta is done, drain it in a colander and rinse it with cold water to stop the cooking process.
3. Use a food processor for the pesto
To make the pesto, it is recommended to use a food processor to get a smooth and creamy consistency. Start by blending the garlic and pine nuts until they are finely chopped. Then add the artichokes, basil, Parmesan cheese, and olive oil, and blend until the pesto is smooth and creamy.
4. Adjust the consistency of the pesto
The consistency of the pesto can vary depending on personal preferences, the type of artichokes used or their size. If the pesto is too thick, you can add more olive oil, a few tablespoons at a time, until it reaches the desired consistency. If it's too runny, you can add some more grated Parmesan cheese, which will help to thicken it.
5. Mix the pesto and pasta properly
Once the pesto is done, mix it with the cooked pasta until it is evenly coated. It's important to mix the pesto and pasta thoroughly so that each wagon wheel is covered in the pesto sauce. You can use tongs to toss the pasta and pesto together.
6. Garnish appropriately
The artichoke pesto on wagon wheels looks and tastes great on its own, but you can also garnish it with some additional toppings to elevate the dish. Some options include chopped roasted red peppers or sun-dried tomatoes, sliced black olives, or some extra grated Parmesan cheese.
7. Store and reheat leftovers properly
If you have leftovers, store them in an airtight container in the refrigerator for up to four days. To reheat, transfer the pasta and pesto to a microwave-safe dish and heat for a minute or two, stirring at regular intervals. You can also reheat the dish in a skillet on the stovetop, adding more olive oil or a splash of cream to help loosen the sauce.
8. Experiment with variations
The artichoke pesto on wagon wheels recipe is versatile, and you can experiment with different flavors and ingredients to create your own unique version. Add some fresh cherry tomatoes, toasted pine nuts, or grilled chicken to the mix for added flavor and protein. You can also swap out the wagon wheels pasta for another type of pasta, such as fusilli or penne, to change things up.
Conclusion
Artichoke pesto on wagon wheels is a delicious and easy-to-make dish that is perfect for any casual weeknight dinner or special occasion. With the tips mentioned above, you can make a restaurant-quality dish right in your own kitchen, and feel confident in serving it to your guests. So fire up the stove, gather your ingredients, and give this tasty recipe a try!

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