Dinner & A Book

½ can 396 ml artichoke hearts, drained

¼ cup chopped walnuts

2 tsp lemon zest

1/8 tsp salt

¼ cup olive oil

¼ cup finely grated parmesan cheese

Slices of rye or pumpernickel bread

Smoked salmon

2 TB chives

Parsley

Blend artichokes & walnuts, lemon zest, salt in food processor until smooth. Pour olive oil in while whirling, add parmesan. Spread on bread, layer salmon, chives, parsley, and then artichokes. Trim crust.