Artichoke Spread

• 1 15-ounce can artichoke hearts
• 1/2 cup Basic Mayonnaise (page 234) or any all-natural mayonnaise
• 1 ounce hard grating cheese, such as Parmesan (page 23), grated (1/4 cup)
• 3 ounces semihard grating cheese (page 23), grated (3/4 cup)
• 1 1/2 green onions (white and green parts), thinly sliced
• 1/8 teaspoon dried tarragon, crumbled
• Pinch of cayenne pepper
• 1/8 teaspoon kosher salt
• Dash of freshly ground black pepper

1. Drain the artichoke hearts and squeeze them to remove as much moisture as possible.
2. Using a food processor, pulse the artichoke hearts until finely chopped.
3. Transfer them to a medium bowl and stir in the mayonnaise, hard cheese, semihard cheese, green onions, tarragon, cayenne, salt, and black pepper.
4. Mix thoroughly.
5. Serve at room temperature or gently warmed in a saucepan over low heat.
6. The spread will keep, covered, in the refrigerator for up to 5 days.

hearts, mayonnaise, grating cheese, grating cheese, green onions, tarragon, cayenne pepper, kosher salt, ground black pepper

Taken from www.epicurious.com/recipes/food/views/artichoke-spread-387847 (may not work)