Unitarian Universalist Church of Olinda
news of our historic UU church in Ruthven (Kingsville), Ontario

Pesto Artichoke Hearts Baked in Parmesan

January 4th, 2009 . by bonnie

From the kitchen of Barb Haven

Warm your beloved’s heart with this impressive (but so simple!) hot appetizer featuring pesto made from basil, the love herb. Wonderfuly accompanied with a goblet of Italian white wine, or a nice Chianti.

2 (12 oz) jars marinated artichoke hearts, drained well 

2 tablespoons basil pesto 

Dash of freshly ground black pepper

Dash of cayenne pepper (optional)

1 cup shredded Parmesan Cheese

Extra Virgin Olive Oil


Preheat the oven to 350′ degrees.

Cut the artichoke hearts into bite-size pieces. In a mixing bowl, toss the artichokes with the pesto until they are coated. Lightly season with a little freshly ground black pepper and/or dash cayenne pepper to taste.

Pour the artichokes into a lightly oiled oval baking dish. Sprinkle with the Parmesan, and drizzle extra virgin olive oil over the top. Bake for about 15 minutes, or until the artichokes are heated through and the cheese is nicely melted.

Serving Suggestion

Serve with thin crostini (toasted slices of French baguette) or gourmet crackers.

Serves 6 to 8.

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