Ingredients
- 2 cups artichoke hearts marinated and drained
- 1 bunch Italian Parsley leaves cut off stem
- 3-4 cloves garlic whole with skin removed
- 1/2 cup Grated parmesan or Romano cheese
- 1/4 cup extra-virgin olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon Coarse Ground Pepper
- 1 pinch red pepper flakes optional
Servings: