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Ingredients

• 6 x canned artichoke bottoms in water
• 2 Tbsp. lemon juice
• 2 Tbsp. extra virgin olive oil
• 1/4 c. finely grated Parmesan cheese
• 1 Tbsp. chopped fresh oregano
•     Pepper
• 1/4 c. very finely minced toasted walnuts
• 1/4 c. lowfat ricotta cheese
•     or possibly lowfat silken tofu

Description

1. Place Artichoke Bottoms, Lemon Juice And Extra Virgin Olive Oil In A Blender Or Possibly A Food Processor And Puree. Add In Parmesan Cheese, Oregano And Walnuts And Pulse 5 Or…

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