- 150g fresh pesto
- 280g jar baby artichokes in olive oil
- Extra olive oil
- Put the pesto into a food processor. Add the artichokes and the oil from the jar (there will be about 6 tablespoons) and blend everything briefly to make a pesto. Put in a bowl and cover with a thin layer of olive oil to prevent the pesto from discolouring.
- Before serving, mix the oil into the pesto, then divide between 6 serving bowls and serve with the garlic breadsticks.