Direction

1. In a food processor or blender, pulse the 1 shallot and 2 cloves garlic until well minced.
2. Add the drained 12 ounces artichoke hearts, 2 fresh lemons, zest and juice, 1/2 teaspoon coarse kosher salt and 1/4 teaspoon ground white pepper. Finally, add the 1/4 cup extra virgin olive oil, giving it 2-3 more pulses.
3. Artichoke lemon pesto can be heated in a saucepan, tossed with 8 ounces rigatoni pasta or served cold over hot pasta.
4. Equally divide pasta between 4 serving dishes and then spoon on pesto sauce, toasted 2 tablespoons pine nuts, 2 tablespoons sun dried tomatoes and grated 2 tablespoons parmesan reggiano cheese.
5. If you've made this recipe, come back and let us know how it was in the comments or star ratings.