Lemon Artichoke Pesto 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    Combining artichokes with herbs and cheese adds a wonderful zesty flavor to this pesto for pasta or a spread on bread and crackers.   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	1

	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.	2