1 lemon, squeezed
2" lemon zest
1 (14 ounce) can artichoke hearts, drained and quartered
1 clove garlic
3 tablespoons olive oil
1/4 teaspoon sweet basil
1. Before you squeeze the lemon, it's easier to peel off a thin strip of lemon zest about 2" long by 1" wide.
2. Blitz all ingredients in a food chopper or processer until very smooth. Chill well.
Source of recipe: I made up this recipe over the holidays. I like it on breakfast toast, as a sandwich spread, or you could put it on canapes (that's crispbread, to you and me) to impress guests. It's even good on baked potato!