jmcquown wrote:

> Artichoke Lemon "Pesto"
>
> 2 cans artichoke hearts, drained and rinsed
> 5 cloves garlic
> 3 Tbs. capers
> 1 Tbs. pine nuts (pigolis) or chopped walnuts
> 2 green onions, diced
> the 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 to desired texture. Store in tightly covered jars,
> refrigerated. Makes about 4 cups.

I think you posted this before. I made a batch and it was
great. Thanks.

--
Reg email: RegForte (at) (that free MS email service) (dot) com