12-15 artichoke hearts, cut in half (I used jarred artichokes that were in olive oil for more flavor)
⅓ cup walnuts
4-5 tablespoons olive oil
4-5 tablespoons vegetable broth
2 garlic cloves, minced
½ cup fresh parsley
½ cup fresh basil
juice of 1 lemon
salt and pepper, to taste
- Once artichokes are browned, add them to a food processor along with the walnuts, olive oil, vegetable broth, and second garlic clove. Puree until smooth.
- Then add the parsley, basil, lemon, and salt and pepper. Puree once more until smooth. Taste and add more lemon and salt and pepper to your preference.
There are many ways to eat this. I choose to saute some diced chicken and bake a spaghetti squash then mix it all together. You could also use it as a dip. Mix it up and have some fun.