Artichoke, Lemon, & Parmesan Spread

By MSebourn

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Mediterranean Lemon Chicken

Chewy Lemon Snowdrop Cookies

Ingredients

1 12 oz. jar water-packed artichoke hearts
1 1/2 T. unsalted butter at room temp.
3/4 cup (3 oz.) freshly grated parmesan cheese
1/4 tsp. freshly ground pepper
2 tsp. fresh lemon juice
salt
chopped fresh parsley for garnish

Details

Preparation

Step 1

Drain artichoke hearts and rinse, dry, and coarsely chop.

Combine in food processor – artichokes, butter, cheese, pepper, and lemon juice.

Puree until smooth

Season with salt.

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