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Ingredients
- 1 14-ounce can of artichoke hearts in water (unseasoned)
- 1/4 cup parmesan cheese
- 1/8 c. finely chopped parsley
- a few small sprigs of thyme, minced
- 2 cloves of garlic
- 1 t. lemon peel, finely minced
- 2 t. lemon juice
- 3 T. olive oil
- salt, pepper
Preparation
Step 1
Mince the parsley and thyme roughly with the garlic and lemon peel. Place the artichoke hearts, the parsley and thyme and all the remaining ingredients into a food processor. Pulse or whir until everything is chopped finely and blended. Taste and adjust seasonings accordingly