Artichoke pesto

Artichoke pesto is a very good idea. The recipe is from the New York Times' Bitten blog, but it's hidden in the middle of a long post, so here's the relevant quote:

artichoke pesto: a can of artichokes in water (drained), the juice and zest of half a lemon, three smallish garlic cloves, a handful of pine nuts, a handful of grated pecorino romano, a couple of drizzles of olive oil, puréed until smooth. Then, another can of drained artichokes is added and pulsed, to make it more substantial and create texture.

Veganized (with nutritional yeast and miso rather than cheese) it made a nice pizza topping. I made one pizza with just pesto and cheese, and the other had pepperoni too. The plain one was a little too plain for my taste, even though the pesto was very tasty, but a sprinkle of chile flakes fixed that problem.