• Rinse and drain your artichokes. If they are whole, cut them in half first, then put into the food processor.
• Add the garlic, lemon zest and juice, cheese, oil, and a pinch of salt and pepper.
  
• Pulse the machine about 20-25 times to break everything down but still retain some texture. Scrape down the sides of the bowl if necessary. Note: You can run the machine for a few seconds if you want your pesto a little smoother, but be sure to retain some texture, you don't want a paste.
  
• Taste the pesto at this point and adjust as you like. I added a little more lemon juice, cheese, oil, and salt and pepper.
  
• Spoon the sauce into a jar and refrigerate until needed. The sauce will keep up to 2 weeks in the fridge, or you can freeze for longer storage, just put it in an airtight plastic container or in a zip lock freezer bag.
  

To serve with pasta

• Cook your pasta, drain and return to the pan.  Reserve a cup of the cooking liquid.
• Spoon dollops of pesto onto the pasta and toss along with some grated cheese.  Add in some of the cooking liquid to help distribute the pesto and make a light sauce.
• Season with salt and pepper.
• Serve with extra cheese.