Artichoke Pesto Topping
- Total Time
Sun-dried tomatoes packed in oil are moist and flavorful—just be sure to drain off all the oil before using.
canned artichoke hearts without oil13 ¾ oz, drained
part-skim ricotta cheese½ cup(s)
grated Parmesan cheese⅓ cup(s)
drained sun-dried tomatoes in oil1 Tbsp, well drained
garlic clove(s)1 clove(s), medium, or to taste, chopped
fresh lemon juice1 tsp
table salt½ tsp
cayenne pepper⅛ tsp
basil6 leaf/leaves, large, thinly sliced
- Combine the artichoke hearts, ricotta cheese, Parmesan cheese, sun-dried tomatoes, garlic, lemon juice, salt, and cayenne in a food processor; pulse to a chunky paste. Stir in the basil.
- To Store the Topping: Omit the basil and store in an airtight container in the refrigerator for up to two days. Bring the topping to room temperature, then stir in the basil just before using.
- Use the Topping On:Six toasted small pita breads. Bake in a 425°F oven until hot, 6 to 8 minutes. Yields scant 1/3 cup per serving.