Artichoke Aioli

By Chad Sarno (Crazy Sexy Kitchen)
Yield 2 cups

Ingredients:

• 1 cup Cashew Aioli (recipe below)
• 1⁄4 cup jarred artichoke hearts, coarsely chopped
• 2 tablespoons chopped tarragon
• 2 tablespoons chopped parsley
• 1 1⁄2 tablespoons minced shallot
• 1 tablespoon lemon zest

Method:

1. In a bowl, whisk together all ingredients.

Ingredients:

Cashew Aioli (yields 2 cups):

• 2 cups raw cashews, soaked in water for 4 or more hours to soften
• 1⁄4 cup filtered water, to blend
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 1⁄2 tablespoons lemon juice
• 1 tablespoon agave
• 2 cloves garlic
• 3⁄4 teaspoon sea salt

Method:

1. In a high-speed blender, blend all ingredients until smooth. Add water as needed to reach desired thick, mayo-type consistency.