INGREDIENTS
1 14 ounce can
Artichoke hearts
1/2 tbsp
Basil
1 tbsp
Chives
1
Garlic clove
1 tbsp
Parsley
2 tsp
Lemon juice
1/2 tsp
Black pepper
1 dash
Cayenne pepper
1/2 tsp
Sea salt
2 tbsp
Olive oil
1 lb
Chevre goat cheese
1/2 cup
Pecorino romano, grated