On Tue, 01 Dec 2015 09:44:39 -0500, jmcquown >
wrote:

>First posted on RFC around 2010:
>
>Artichoke-Lemon Pesto
>
>2 cans artichoke hearts, drained and rinsed
>5 cloves garlic
>3 Tbs. capers
>1 Tbs. pine nuts (pignoles) or chopped walnuts
>2 green onions, diced
>Zest and juice of one fresh lemon
>1 c. freshly grated Parmesan cheese
>1/4 to 1/2 c. olive oil, as needed
>
>Blend all ingredients except oil in a food processor or blender until
>smooth. Add the oil gradually and pulse to the desired texture. Store
>in tightly covered jars in the refrigerator. Makes about 4 cups.
>
>This is wonderful as a spread on thinly sliced lightly toasted bread or
>on whole grain crackers.
>
>I'm thinking about this as a snack for Christmas 2015. Might also make
>some <gasp> fondue.


Jill, I just made a half batch of this. Absolutely delicious!

Doris