 | | Directions | - Drain oil from artichokes. Chop the artichokes, cheese, and nuts into small pieces, or pulse ingredients in a food processor to grind into bits.
- Add oil and lemon juice to the chopped ingredients blending together thoroughly. Mince garlic and herbs and add to mixture.
- Salt and pepper to taste.
- Refrigerate and use within several days or freeze for longer storage.
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Prep Time: 30 minutes
|  | | Ingredients | | - | | 6 ounces artichoke hearts marinated in oil, quartered |
| - | | 5 tablespoons olive oil, extra virgin |
| - | | 5 tablespoons Parmesan cheese |
| - | | 1/3 cup fresh basil or parsley |
| - | | 4 tablespoons lemon juice |
| - | | 1 cup walnuts |
| - | | 2 garlic cloves, quartered |
| - | | salt and pepper to taste |
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