Ingredients
2 14-ounce cans of artichoke hearts
1/2 cup chopped, flat-leaf parsley
1 cup grated Parmesan
3 tablespoons extra-virgin olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon pepper
Large crackers for serving
Preparation
Drain and rinse two 14-ounce cans of artichoke hearts. Cut the artichokes into large pieces. Combine them in a medium bowl with 1/2 cup chopped fresh flat-leaf parsley, 1 cup grated Parmesan, 3 tablespoons extra-virgin olive oil, 1/4 teaspoon kosher salt and with 1/4 teaspoon pepper. Serve with large crackers.
