December 1, 2011
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Recipes
Artichoke Pesto
Recipes by Chef Richard Goss, Richard's Kitchen, Franklin.
“A great summer snack with cocktails outdoors is a pesto made with artichoke hearts,” Goss said. This appetizer can be prepared a day in advance and stored in the refrigerator. Simply allow the pesto to come to room temperature 30 minutes before serving.
1/2 cup extra virgin olive oil
2 teaspoons minced garlic
1/2 cup pine nuts
2 cups canned artichoke hearts, drained
1/2 cup grated parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper
Combine ingredients in a food processor and process until smooth — stopping once to wipe down the sides of the bowl with a spatula. Serve with grilled or toasted bread rounds or your favorite savory crackers.
- February 10
“Dark Star Orchestra”
8 p.m., Old National Centre, 502 N. New Jersey St. - February 10
“10th annual Greenwood Valentine’s Dance”
, - December 28
“Untitled document”
, Johnson County Fairgrounds - October 1
“Mallow Run Winery for Winter Warm-up Weekend”
Noon to 6 p.m., Mallow Run Winery, 6964 W. Whiteland Road - January 1
“Indianapolis Home Show”
, Indiana State Fairgrounds - April 1
“STOMP”
7:30 p.m., IU Auditorium, 1211 E. Seventh St.