Thursday, January 10, 2008
I developed this recipe based on the ingredients list on a jar of artichoke pesto that I received one Christmas. It can be made in a food processor, but I find the texture is better if made by hand. I keep cans of artichokes in the can locker and make this when I need a spur of the moment hors d'oeuvre on board Condor.
Chop (finely except for artichokes which should be chopped in small pieces):
1 14oz can artichokes, rinsed, drained and dried well with a paper towel
1/3 cup fresh parsley
1 – 2 small garlic cloves, to taste
1 T grated Parmesan cheese (optional)
Put in small bowl and add
1 T lemon juice
1 T olive oil
Mix well and serve at room temperature with Crostini, pita chips or krackle bread.