On 12/6/2015 3:07 PM, Doris Night wrote:
> 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
>
I'm glad you enjoyed it! I haven't made it in ages. The ingredients
are on my shopping list this week.

Jill