Artichoke-Basil Spread

• 1 can (14 ounces) artichoke hearts in water, drained and quartered, or 1 package (10 ounces) frozen artichoke hearts, thawed and quartered
• 1/4 cup fresh basil leaves, coarsely chopped
• 2 tablespoons mayonnaise
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon crushed red-pepper flakes
• Coarse salt and freshly ground pepper

1. In a food processor, combine artichokes, basil, mayonnaise, lemon juice, and red-pepper flakes; pulse until smooth.
2. Season with salt and pepper; pulse just to combine.
3. Spread can be refrigerated up to 3 days in an airtight container.

water, fresh basil, mayonnaise, lemon juice, redpepper, salt

Taken from www.epicurious.com/recipes/food/views/artichoke-basil-spread-387875 (may not work)