What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Artichoke Pesto Spread! No matter if you eat artichokes for their nutritional value (high in antioxidants) or if you just need a serving of veggies that taste incredible on toast, this recipe is an excellent tool to pull out in a pinch. The main ingredients are usually in the pantry or refrigerator, so everything is ready to serve in minutes.
ARTICHOKE PESTO SPREAD
Ingredients:
14-ounce can marinated artichoke hearts, drained and chopped
1-2 tablespoons garlic basil pesto
1/2 cup Parmesan cheese, grated
3/4 cup mayonnaise
2 green onions, sliced
Rosemary Olive Oil Crackers
Instructions:
Preheat oven to 350°. Combine artichoke hearts, pesto, Parmesan cheese, and mayonnaise in a mixing bowl. Blend well. Fold in sliced green onions. Transfer to an ovenproof dish that has been sprayed with a nonstick oil. Bake uncovered for 25 minutes, or until lightly browned. Serve warm with crusty artisan bread and seasoned crackers.
Artichokes and pesto – just happen to have pesto that I froze in ice cube trays. I like recipes when I already have the ingredients!
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I practically clap my hands when I hear this! 👏
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This looks super easy, and tasty. That’s winning combination!
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I get late-night cravings, too. lol 😄
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So beautiful… saw it on Instagram had to read about it!! yum!
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Thanks for popping in, Camellia. 👏
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Am pea green with envy …wanting to get to Ku’aui! Hopefully late May or early June!
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Ooh, Gail, my mouth is watering just thinking about this combination of flavors! So perfect!
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Par-tay! 😍
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As always looks wonderful
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You’re so kind, Lyn. Welcome back. 🍃🌸
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Thanks!
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