| 5 | Whole artichoke hearts canned in water, drained and rinsed |
| 1 | Garlic clove, quartered |
| 1 1/4 cups | Packed basil leaves |
| 1/4 cup | Toasted pine nuts |
| 3 tbsp | Finely grated Parmigiano-Reggiano |
| 3 tbsp | Water |
| 1/2 tsp | Salt |
Place all ingredients in a food processor fitted with the chopping blade; pulse a few times, then process until well-chopped but coarsely-grained. To refrigerate up to 2 days, spoon into a small bowl and press plastic wrap right against the dip's surface to minimize the dip turning brown.
Serving size: 3 tablespoons.