Artichoke Lemon Pesto

Artichoke Lemon Spread

  • 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

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