1 cup cooked artichoke hearts
1/4 cup raw pine nuts, toasted in a dry pan
1 small garlic clove, minced
1/3 cup finely grated Parmesan cheese
a few grinds black pepper
juice of 1/2 a lemon
1/3 cup extra virgin olive oil
I served ours topped with a dollop of basil pesto I had in the fridge and a sprinkling of extra toasted pine nuts. Happy Spring!