Artichoke Chevre Dip

2 cans artichoke hearts, drained and roughly chopped
1 8 oz. package of fresh chevre cheese
zest of 1 lemon
2 tablespoon grated pecorino romano
1 tablespoon grainy mustard
1 tablespoon capers, rinsed
1/2 teaspoon fresh pepper
1 tablespoon minced fresh parsley

In the bowl of your food processor, combine the artichokes, chevre, lemon zest, pecorino, mustard, capers, pepper and parsley, and pulse 4 or 5 times. You want the mixture to be smooth, but with texture. Check the salt and acid levels, and add some salt or a squeeze or two of lemon juice if necessary.This dip will keep a day or so wrapped tight and refrigerated. Garnish with a few leaves of fresh parsley and some capers and serve with toasted pita triangles or baguette slices.

From The Family Kitchen