2 cups canned artichoke hearts (the kind in water, not marinated)
One lemon, with its peel grated, its juice saved
1/2 small garlic clove
2 tablespoons olive oil
2 tablespoons loosely chopped Italian parsley
Rinse and lightly dry artichoke hearts.
Put in food processor with lemon peel, lemon juice, garlic, olive oil, and parsley.
Process 15 seconds at a time, checking texture. Stop when no large pieces remain, but it’s short of being creamy.
Serve on crackers, with vegetables for dipping, as pasta sauce or condiment on sandwiches, with fish.