Signature Dish of Jill McQuown

Artichoke Lemon Pesto

Notes: It's not pesto, more like a dip for crackers. Might be good mixed in with pasta, though :)

2 cans artichoke hearts, drained and rinsed
5 cloves garlic
3 Tbs. capers (optional)
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

Whir all ingredients except oil in a food processor to a fine chop Add the oil to desired texture. Store refrigerated in tightly covered jars. Makes about 4 cups.

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