I really enjoy the marinated artichoke hearts now and then. It’s not something I buy very often and it’s not something I’ve ever made to be honest. Still, I had some in the pantry and was thinking about putting them on a pizza. I did just that, in fact, but instead of chunks of artichoke hearts, I made a pesto. It was yummy and well, I figured you all would enjoy it too.
- 3 Cups of Marinated Artichoke Hearts, drained (about 13 ounces by weight)
- 1/2 Cup Walnuts
- 3 Cloves of Garlic
- Salt & Pepper to taste
Combine everything in a food processor or blender and puree until smooth and creamy.
Grab a spoon and enjoy. Kidding, sort of.
The pesto is now ready to use. You could toss over pasta or rice or eggs or slather on toast, etc. I slathered it over a pizza crust and topped it with some bits of leftover chicken, slices of peppers, black olives, and a bit of broccoli. It was yum.
Notes: The recipe makes a large batch, it freezes well so don’t be shy in making the large batch and freezing some for later. I found that the artichoke hearts had enough oil in them even after draining to give the pesto enough oil and move the blender. If yours are drier you might want to add a little more oil as you’re blending. The seasoning from the marinated hearts might be enough so go light on the salt and pepper at first.
For my gluten-free friends, I used this gluten-free pizza crust recipe with the following tweaks:
- I omitted the millet flour and just used more rice flour.
- I used a flax ‘egg’ instead of a chicken egg.
- I baked the crust in the pizza pan for 15 minutes, then pulled it out and topped as desired. Then put the pizza crust directly on the oven rack in the still 400 degree oven and baked for another 15 minutes. I’ve done this a few times now with different recipes including a caramelized onion and mushroom one that we both loved. This makes the crust super duper crispy which is something we enjoy and even the leftovers the next day stayed crispy.
If you make the artichoke pesto, do let me know how you enjoyed it.