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artichoke pesto

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artichoke pesto

LisaM | Jun 5, 2003 11:32 AM

After seeing a jar of this stuff, looking tasty but very overpriced at Crate & Barrel, I was inspired to make my own, using canned artichoke hearts, garlic, olive oil, parmesan and either walnuts or pignoli.

Anyone ever made this before? Do you have a recipe, or at least approximate proportions of ingredients, for four, to go over pasta? I've made basil pesto before, but I'd imagine that the quantities of liquid, etc., would need to be adjusted due to the extra moisture in the artichoke hearts vs. basil.

Thank you!

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