How to Make Artichoke and Lemon Pesto

- 2 cups fresh baby artichoke hearts, trimmed and quartered

- 1 cup packed fresh basil leaves

- 1/2 cup grated parmesan cheese

- 1/4 cup olive oil

- 1/4 cup lemon juice

- 2 cloves garlic, minced

- Salt and pepper to taste

Instructions:

1. Bring a pot of salted water to a boil. Add artichoke hearts and cook until tender, about 5-7 minutes. Drain and let cool slightly.

2. In a food processor, combine basil, parmesan cheese, olive oil, lemon juice, garlic, salt, and pepper. Process until well combined and smooth.

3. Add cooked artichoke hearts and pulse a few times to combine. Do not over-process, as you want the artichokes to retain some texture.

4. Transfer the pesto to a serving bowl and adjust seasoning if needed. Drizzle with additional olive oil if desired. Serve with pasta, bread, crackers, or as a dip for vegetables.

5. Enjoy your homemade artichoke and lemon pesto!