Ingredients

4 garlic cloves, peeled
1 tsp sea salt
¼ cup finely chopped fresh parsley (any type)
1 cup artichoke hearts
½ cup Meyer Lemon Infused Olive Oil
¼ cup lemon juice (about 2 lemons)
½ cup grated Parmesan cheese
Pinch chili flakes

Mortar and Pestle Method

Using the back of a knife, squish the garlic cloves. Place them in a mortar, add the salt and then the parsley, and mash it all together.

Roughly chop the artichoke hearts and mash them in to mix everything together. Pour in the olive oil, lemon juice, Parmesan, and chili flakes. Use a spatula to fold everything in and incorporate.

Food Processor Method

Put the garlic in the bowl of a food processor and roughly chop. Add the salt and parsley, pulse to combine, and then add the artichoke hearts. With the machine running, drizzle in the olive oil and lemon juice. Add the cheese and chili flakes and pulse until fully combined.

This will keep in an airtight container in the fridge for 1 week.

Source:

THE OLIVE OIL & VINEGAR
LOVER'S COOKBOOK
Emily Lycopolus