Ingredients

• 1/8 cup raw pine nuts
• 1/4 cup extra virgin olive oil
• 1/3 cup parmesan cheese, finely grated
• coarse salt, a pinch (just a little since the parmesan is salty, you can always add more salt when finished)
• fresh ground black pepper, a few grinds
• 1 -2 teaspoon fresh tarragon leaves, thinly sliced (use as much as you would like, to taste...I like 1 t.)
• 1 small garlic clove, peeled and minced
• 1 cup artichoke heart, cooked (canned would be fine, and roughly chopped)