Ingredients
- 1/4 C extra virgin olive oil
3 C loosely packed fresh basil leaves
1C frozen or canned artichoke hearts (not marinated)
2 Tbsp. grated Romano Cheese
2Tbsp pine nuts
2 garlic cloves, peeled
1/2 tesp grated lemon peel
4 Tsp fat free, reduced-sodium chicken broth
salt & pepper to taste
Description
From AICR Newsletter
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