- 1 clove garlic, peeled
- ½ cup fresh basil leaves
- ½ cup shredded, good quality Parmesan
- 2 – 16 ounce can artichoke hearts, drained
- 2 tablespoon lemon juice
- ¼ cup extra virgin olive oil
FIRST Puree garlic, basil, and Parmesan in a food processor. Add artichoke hearts and lemon juice and pulse until smooth. With motor running, slowly add olive oil and season with salt and pepper to taste.
Recipe courtesy of Souper Jenny Cooks