NapaStyle Roasted Artichoke Pesto

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* Exported from MasterCook *

 

NapaStyle Roasted Artichoke Pesto

 

Recipe By :Michael Chiarello

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3/4 cup extra-virgin olive oil

1/3 cup fresh lemon juice

3 large cloves garlic -- quartered lengthwise

1 teaspoon finely chopped fresh thyme leaves

1 bay leaf

1 teaspoon gray salt

1/4 teaspoon freshly ground black pepper

2 packages frozen artichokes

1/2 cup tightly packed fresh basil leaves

 

Preheat the oven to 325 degrees F.

 

In a deep ovenproof pan, combine 1/2 cup olive oil, lemon juice,

garlic, thyme, bay leaf, salt, and pepper. Add the frozen artichokes

and mix to coat. Bring to a boil over medium heat, stirring

occasionally. Cover with aluminum foil, transfer to the oven, and cook

until the artichokes are browned in spots and tender when pierced,

about 35 minutes. Allow the artichokes to cool in the liquid.

 

Remove the bay leaf.

 

Put the cooled artichokes with the liquid into a blender. Add the

remaining 1/4 cup olive oil and basil leaves and process until smooth.

 

Yields: 2 Cups

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S(Formatted by Chupa Babi in MC):

" 05.21.06 "

Copyright:

" © 2006 NapaStyle Inc. "

Yield:

" 2 cups "

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Per Serving (excluding unknown items): 1568 Calories; 163g Fat (90.5%

calories from fat); 8g Protein; 31g Carbohydrate; 11g Dietary Fiber;

0mg Cholesterol; 2003mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2

Vegetable; 1/2 Fruit; 32 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 903414 0 4860 0 0 3334

 

 

 

 

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