- 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.
|Prep Time: 30 minutes|
|-||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|