Title: Artichoke Pesto (For Scrambled Eggs)
Categories: Salsa
Yield: 1 Cup

6	oz	Jar marinated artichoke
		Hearts, drained
1/2	c	Fresh large basil leaves
2		Cloves garlic, minced
1/4	lb	Feta cheese, crumbled
2	tb	Freshly grated Parmesan
	pn	Salt & black pepper to taste

Chop artichoke hearts finely. Mix with basil, garlic and feta and parmesan. Season to taste with salt and pepper.

Use immediately or refrigerate for up to five days.

Use on top of scrambled eggs.

Washington Post Jan 8, 1997

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

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