1 12-ounce jar of marinated artichoke hearts, drained
½ cup toasted pine nuts
2 small cloves of garlic, sliced
½ cup grated Parmesan cheese
2 tablespoons fresh parsley
zest and juice of 1 lemon, or to taste
½ teaspoon red pepper flakes
½ cup olive oil
salt and pepper

Place the artichoke hearts, pine nuts, garlic, cheese, parsley, lemon zest and juice, and red pepper flakes in the bowl of a food processor. Give it a few pulses to combine. Then, with the motor running pour in the olive oil and pulse until you get a smooth paste. If the mixture is too coarse, add an extra ¼ cup of olive oil. Stir in salt and pepper to taste and more lemon juice if needed.

Makes about 2 cups