Try this spread on our Artichoke and Salami Sandwiches, or as a dip for crudite and pita chips.

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, chopped

2 tablespoons light mayonnaise

1 tablespoon fresh lemon juice

1/4 teaspoon red-pepper flakes

Coarse salt and ground pepper

In a food processor, combine artichokes, basil, mayonnaise, lemon juice, and red-pepper flakes; pulse until smooth. Season with salt and pepper; pulse briefly to combine. Serve on a sandwich or with crackers or crudites. Store in the refrigerator for up to 3 days.