This recipe is adapted from one I learned at Viking Cooking School in Atlanta. I've made a few tweaks from the original. Hope you enjoy!
What You'll Need:
Artichokes, jarred in water, roughly chopped 2 14-oz
Basil, fresh, chopped, 1 bunch
Parsley, flat leaf, chopped, 1 bunch
Sun-dried tomatoes, roughly chopped, 3/4 cup
Capers, 1 T
Shallot, finely diced, 1 whole
Garlic, minced, 1 T
Lemon, juice of 1 whole
Olive Oil, cold-pressed, 1/3 to 1/2 cup
Salt to taste
Drain and chop artichokes and place into large mixing bowl. Add remainder of above ingredients in no particular order. Fold all ingredients together.That's it! For best results, make a day ahead to give flavors time to meld. Will last for a week or so in the fridge. Goes great on top of baked chicken, as a party dip with tortilla scoops, or with hummus in a wrap.