CTG Article Resources
by Trisha Shirey
Squeeze the excess water from the artichokes and set aside.
Add the herbs to a food processor bowl and pulse until coarsely chopped. Add the lemon juice and zest and process. Slowly drizzle in olive oil until well blended.
Add the artichoke and cheese and process briefly until well blended. Artichokes should still be a little chunky. Add seasoning to taste.
Serve with crackers or toasted bread or add to cooked pasta. Delicious served with baked fish also.
*I recommend Mrs. Burns' lemon basil. It is a large leaved variety that gets two feet tall and is slower about going to seed than other varieties of lemon basil.
Article Type: Recipe