Ok, I kind of cheated this week. I was struggling with trying to come up with an original creation using artichokes.
But, when a friend asked if I would make a batch of tomato and walnut pesto for her, the light bulb went on.
Why not make a little extra and figure out a way to combine that with artichokes?
Since you don’t really need a recipe to make pesto, and the rest is just an issue of assembly, I’m going to give you an ingredient list and process and let you take it from there.
For the pesto, use whatever quantities of the following ingredients you prefer:
Soaked sundried tomatoes
Roasted walnut pieces
Garlic cloves, Basil, Parsley, Salt, Red pepper flakes
Olive oil, Lemon juice
For the Polenta Rounds:
Slice a roll of polenta into rounds. Dip in olive oil. Dredge in Italian bread crumbs. Bake on a pizza stone in a hot oven until rounds are dark golden brown. Drain on paper towel.
For the artichokes:
One package frozen artichoke quarters, thawed and patted dry. Coat with oil and your favorite spices. I used dried basil, dried parsley, crushed garlic & salt.
Roast in a very hot convection oven.
Line a baking sheet with parchment. Place baked polenta rounds evenly. Spread a dollop of pesto on top. Top that with a couple of pieces of artichoke. Stick back in the hot oven for a couple of minutes to warm through. Serve immediately.