BEAR POND FARM
pure flavor · organic herbs
artichoke recipes ARTICHOKE PESTO BAKED CHICKEN So simple: Coat tops of chicken breasts with 1 to 2 Tbs. Artichoke Pesto before baking. Creates appealing texture, great flavor. ARTICHOKE PESTO PIZZA · 1 (12 inch) pre-baked pizza crust · 1/2 cup Artichoke Pesto · 2 cups cooked chicken breast strips · 1 (6 ounce) jar artichoke hearts, drained · 1/2 cup shredded Fontina cheese Preheat oven to 400°F. Spread Artichoke Pesto over pizza crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle on with cheese. Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges. RAVIOLI WITH ARTICHOKE PESTO 1 9-ounce package cheese ravioli, prepared according to package directions 1 container Jalapenio Artichoke Pesto 1 4-ounce can artichoke hearts, drained and halved 1/2 cup pitted and halved olives 1 tablespoon chopped fresh basil Combine pasta, pesto, artichoke hearts, olives and basil in medium bowl. Add a splash of the water from the cooked poasta pot if desired. Serve warm or chilled.
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