Artichoke Pesto


5 Tbsp. extra virgin olive oil
1 medium white onion, thinly sliced
10 oz drained quality canned sliced artichokes
1/4 cup pitted Kalamata olives
2 tbsp chopped fresh basil
2 cloves minced garlic
2 tbsp drained capers
1/2 tsp. Balsamic vinegar

with Parmesan & Rosemary Crackers


Heat 2 tbsp. of the olive oil in a large pan. Add onions. Reduce heat to very low and cook for 30 minutes. Stir in sliced artichokes and cook for 5 minutes – cool to room temperature.
Puree artichoke and onion mixture with remaining 3 tbsp. olive oil. Add the balance of the ingredients and puree together.
Cover and store in refrigerator until ready to use.
Shelf Life:

3 to 5 days