Artichoke Pesto

Here is a great recipe for an artichoke pesto from Cape cooks and hoteliers Joe and Annemarie Charbonneau.  The Charbonneau’s have been on the Cape for years providing many visitors with wonderful experiences at a variety of lodgings. Here is a recipe that is easy to make and will be the hit of a party or an afternoon cookout.

Artichoke Pesto
Serves 8 – 10

1 package 8oz, of frozen artichokes hearts thawed
1 large bunch of fresh basil
2/3  cup fresh grated Parmesan cheese
1/2 cup extra virgin olive oil
zest and juice of one lemon
2 cloves garlic
1/2 teaspoon salt

Combine thawed artichokes, basil, garlic, lemon zest and juice and salt in food processor. Run the machine to finely chop all ingredients, stopping the machine to scrap down sides. Then with machine running drizzle in olive oil. Place mixture in a bowl and hand mix in Parmesan cheese.
Spread pesto over toasted  baguette slices.

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