Ingredients
- 1 jar Cento Quartered and Marinated Artichoke Hearts (12 oz), drained
- ½ cup Parmesan Cheese
- 2 cloves Garlic
- 1 Lemon, zested
- ¼ cup Cento Pignoli Nuts
- ¼ cup Fresh Italian Parsley
- ¼ cup Cento Imported Extra Virgin Olive Oil
Directions
In the bowl of a food processor, combine the drained artichoke hearts, grated Parmesan cheese, minced garlic cloves, lemon zest, pine nuts, and fresh parsley leaves. Pulse the ingredients until they are roughly chopped and combined. With the food processor running, slowly drizzle in the extra virgin olive oil until the mixture comes together into a smooth spread. You may need to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed. Taste the spread and season with salt and pepper to your liking. Adjust the ingredients if necessary, adding more lemon zest or garlic for extra flavor. Once the spread reaches your desired consistency and flavor, transfer it to a serving bowl. You can serve the artichoke spread immediately with crackers, bread, or vegetable sticks. Or, if you prefer, refrigerate it for about an hour to allow the flavors to meld together before serving. Serves 4-6.
