Thursday, January 10, 2008

Artichoke Pesto

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 food 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 water-pack artichokes, rinsed, drained and dried well with a paper towel
1/3 cup fresh parsley (optional)
1-2 small garlic cloves, to taste

Put in small bowl and add

1 T grated Parmesan cheese (or more to taste)
1 T lemon juice
1 T olive oil

Mix well and serve at room temperature with Crostini, pita chips or krackle bread.

NOTE: This can also be used as a topping for cooked pasta.

Reviewed 5/17/17
Revised 11/2/2017 - clarifications

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