1 can (13.75 ounces) artichoke hearts, drained
1⁄4 cup mild mayonnaise
1⁄4 cup freshly grated Parmesan cheese
2 tablespoons olive oil
1. From lemon, grate 1⁄ 2 teaspoon peel and squeeze 2 teaspoons juice.
2. In meals processor with knife blade hooked up,
puree lemon peel and juice, artichoke hearts, Parmesan, and oil till clean. Switch to serving
bowl. If not serving instantly, cowl and refrigerate
as much as 3 days. Makes about 1 1 ⁄ 4 cups.