Artichoke Pesto Chicken Sandwich

With all of the grilling I have been doing, I found myself with a lot of leftover chicken. I repurposed the breasts into these yummy sandies!

Artichoke Pesto

1/2 t. salt
1/4 t. black pepper
6 oz. drained canned artichoke hearts
2 oz. Parmigiano-Reggiano cheese, shaved and divided (about 1/2 cup)
2 T pine nuts
2 T mayonnaise
2 t olive oil
3 garlic cloves

Directions:
Combine artichokes, 3 tablespoons cheese, nuts, mayonnaise, oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic in a mini food processor; pulse until coarsely ground.

To make sandwich: 

1. Toast bread (I used wheat bagel thins)

2. Spread artichoke pesto

3. Add chicken breast, Parmigiano-Reggiano cheese, and sprinkle with parsley

Pesto Pasta

This is one of my favorite pastas to make in the summer, with all of the fresh veggies. I am more of a, little bit of this, little bit of that cook than an exact cook.

Dad's Easy Artichoke

When I was a kid my dad would always make us artichokes.  He would make them, and we would devour them in seconds, trying to get to the best part, the heart!  They are simple to make!

                                                                                                                                                             Ingredients:

• 1 whole artichoke 

For dipping sauces:

• 1/4 butter
• 1/4 mayo
• 1-2 cloves garlic

Directions:
Boil water in a pot, larger if you are going to do more than 1 artichoke.
Cut off the top and bottom of the artichoke.
Place in boiling water, for about 15 minutes, or until the leaves at the bottom start to fall off.
Using tongs, pick up the artichoke from the water, turn upside down to dump off any excess water.

For dipping sauces (This is the super simple, dad way):
Sauce 1: Melt butter in microwave and a clove of garlic
Sauce 2: Mix mayo and clove of garlic

Devour the artichoke.  When you get to the part where it is fuzzy, get a spoon and scoop out the fuzz. Chop up the heart, and place in remaining dipping sauces, and enjoy!