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Thursday, May 21, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Annelle Williams
  • 4 cups artichoke hearts, drained
  • zest of one lemon
  • 2 TBS fresh lemon juice
  • 2 garlic cloves
  • 1 tsp. sea salt
  • 4 TBS chopped fresh flat leaf parsley
  • 1 cup toasted pine nuts
  • 2 cups shredded Parmesan cheese
  • Extra virgin olive oil
In a food processor, pulse artichokes, lemon zest, lemon juice, garlic cloves, salt and parsley until combined and artichokes are coarsely chopped. Add pine nuts, and pulse just until chopped. Add Parmesan cheese and olive oil, and pulse several more times to combine. Add more olive oil if needed.
Store in refrigerator for two weeks, or freeze.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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