Vegetarian Times - Artichoke and New Potato Packets with Pesto

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8oz new potatoes, thinly sliced (1.5c)
1/2c low sodium vegetable broth
12oz pkg frozen artichoke hearts, thawed (2c)
2c fresh or thawed frozen baby peas
2 medium leeks, white and light green parts, chopped (1c)
3Tbs prepared pesto
3Tbs grated Romano cheese
1/2c fresh chopped basil
1. Preheat oven to 400. Place 4 16inch long pieces of foil on a work surface. Fold foil in half from the short side. Unfold. Shape corners and edges of one half into a semicircular bowl with 1/2 inch sides. Coat inside of foil with cooking spray.
2. Arrange overlapping slices of potato in oval shape over bottom of each packet. Season with salt and pepper, if desired and drizzle each with 2Tbs broth.
3. Combine artichoke hearts, peas, leeks, and pesto in a medium bowl and season with salt and pepper if desired. Divide artichoke mixture among the packets. Fold other half of foil over ingredients and seal edges in overlapping folds until packets are sealed. Transfer to baking sheet and bake 25-30 minutes.
4. Transfer packets to serving plates. Let each person open packet slowly and carefully - escaping air will be hot. Sprinkle with Romano cheese and basil.

Janice Cook

Member since Jan 2010

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