1 14-ounce can of artichoke quarters in water drained and coarsely chopped,
1/2 cup green olives, coarsely chopped,
1/4 cup grated fresh Parmesan cheese,
1/4 cup packed fresh basil leaves chopped, plus extra for garnish, 2 tablespoons drained capers,
2 tablespoons extra virgin olive oil,
1 tablespoon lemon juice,
Zest of half a lemon,
1 clove of garlic, minced,
Pinch of kosher salt and pepper,
2 tablespoons toasted pine nuts.
Except for the pine nuts, put all the ingredients in a food process and pulse until finely chopped but not pureed. Add the pine nuts and toss all together in a bowl. Spoon into medium size Belgian endive leaves (2 per person) and garnish with basil leaves.